PUMPKIN TRIFLE

April Alvarez

By
@peaches58

This looks so good and I can't wait to try it.


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Comments:

Serves:

18

Prep:

1 Hr

Ingredients

1 box
gingerbread cake mix (14 ounce size)
1 1/4 c
water
1
egg
4 c
skim milk
4 pkg
1 ounce each sugar-free instant butterscoth pudding mis
1 can(s)
solid-pack pumpkin
1 tsp
ground cinnamon
1/4 tsp
ground ginge,nutmeg and sllspice
1
small tub reduced-fat cool whip

Directions Step-By-Step

1
In 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-inch square baking pan,
2
Bake at 350 degree for 35-40 minutes or until a toothpick near the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack. When completely cooled. Crumble the cake and set aside 1/4 cup for garnish.
3
In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened,Let stand 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
4
In a trifle bowl or 3 1/2 qt glass serving bowl. Layer a fourth of the cake crumbs,half of whipped topping, then repeat layers Garnish with reserved cake crumbs.

About this Recipe

Course/Dish: Cakes