Pumpkin Trifle Recipe

Pumpkin Trifle Ingredients

• 

  Pumpkin Trifle

  1 package (14-1/2 ounces) gingerbread cake mix

• 1-1/4 cups water
• 1 egg
• 4 cups cold fat-free milk
• 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

How to make Pumpkin Trifle

• 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 slightly thickened. Let stand for 2 minutes or until soft-set.
• 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.
• Pumpkin Trifle is ready to serve.

Yield: 18 servings.
Prep: 1 hour + cooling

Related Recipes: