Pumpkin-Butterscotch Gingerbread Trifle Recipe

Name: Pumpkin-Butterscotch Gingerbread Trifle Recipe
Ingredients: 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

Pumpkin-Butterscotch Gingerbread Trifle Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/pumpkin-butterscotch-gingerbread-trifle" target="_blank">www.tasteofhome.com.</a>

"There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. —Lyla Lehenbauer, New London, Missouri..."

INGREDIENTS

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

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1-1/4 cups water

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1 egg

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4 cups cold fat-free milk

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4 packages (1 ounce each) sugar-free instant butterscotch pudding mix

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1 can (15 ounces) solid-pack pumpkin

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1 teaspoon ground cinnamon

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1/4 teaspoon each ground ginger, nutmeg and allspice

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1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

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