1 boxgingerbread cake mix (14 ounce size)
1 1/4 cwater
4 cskim milk
4 pkg1 ounce each sugar-free instant butterscoth pudding mis
1 can(s)solid-pack pumpkin
1 tspground cinnamon
1/4 tspground ginge,nutmeg and sllspice
1small tub reduced-fat cool whip
How to Make PUMPKIN TRIFLE
- 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,
- 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.
- 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.
- 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.