pumpkin trifle

Name: PUMPKIN TRIFLE
Prep time: 1 h
Yield: 18
Ingredients: 1 box(es) gingerbread cake mix (14 ounce size); 1 1/4 cup(s) water; 1 - egg; 4 cup(s) skim milk; 4 package(s) 1 ounce each sugar-free instant butterscoth pudding mis; 1 can(s) solid-pack pumpkin; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground ginge,nutmeg and sllspice; 1 - small tub reduced-fat cool whip

(1 RATING)

119 Pinches 1 Photo

April Alvarez

Newport Richey, FL

Updated on Jun 8, 2012

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

Rate

prep time 1 Hr

cook time

method ---

yield 18 serving(s)

Ingredients

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

How To Make pumpkin trifle

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,

Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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