Pumpkin Trifle

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 14 1/2 ounces gingerbread cake mix
• 1 1/4 cups water
• 1 egg
• 4 cups milk
• 4 (1 ounce) packages sugar-free instant butterscotch pudding mix
• 15 ounces pumpkin
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 12 ounces whipped topping

Recipe

• 1 combine the cake mix, water, and egg in a bowl.
• 2 mix and pour into a 8x8 pan.
• 3 bake 350 degrees for 30-40 minute.
• 4 cool 10 minutes.
• 5 turn out of pan onto a wire rack. when completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
• 6 whisk milk, and pudding for 2 minutes until slightly thickened. let stand 2 minutes or until softly set.
• 7 stir in pumpkin and the spices. mix well.
• 8 in a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
• 9 repeat, ending with the whipped topping. garnish with the crumbs.
• 10 refridgerate.