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Pumpkin Trifle




Source of Recipe


Bean


List of Ingredients






1 package of gingerbread cake mix or pre-made gingerbread cake
1-1/4 cups cold water
1 egg
4 cups cold milk
4 packages - butterscotch (1 oz each)
1 can solid-pack pumpkin
1 tsp ground cinnamon
1/4 tsp each of ground ginger, nutmeg and allspice
1 carton of whipped topping, thawed

Make the gingerbread cake according to package instructions using water and egg. When done, cool completely. Leave out this step, the water and egg, if you have a pre-made gingerbread cake. Crumble up the cake. Set aside 1/4 cup for garnish.

In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well (I omit spices if I use already-spiced pumpkin pie pumpkin). In a trifle bowl or 3-1/2 quart 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 ending with whipped topping. Garnish with reserved cake crumbs.


Recipe