Dessert, Recipes, Thanksgiving

Pumpkin Trifle

Pumpkin Trifle

Taste of Home
Prep Time 1 hr
Total Time 1 hr
Course Dessert, Thanksgiving
Servings 18

Ingredients
  

  • 1 package (14-1/2 ounces) gingerbread cake mix
  • 1 1/4 cup water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 15 oz solid-pack pumpkin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 12 oz frozen reduced-fat whipped topping, thawed

Instructions
 

  • In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
  • In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.

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