Pumpkin-Butterscotch Gingerbread Trifle

Name: Pumpkin-Butterscotch Gingerbread Trifle
Prep time: 10 h 40 min
Cook time: 35 min
Yield: 16
Ingredients: 1 package (14-1/2 ounces) gingerbread cake/cookie mix; 4 cups cold fat-free milk; 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1 can (15 ounces) pumpkin; 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Pumpkin-Butterscotch Gingerbread Trifle was pinched from <a href="https://www.tasteofhome.com/recipes/pumpkin-butterscotch-gingerbread-trifle/" target="_blank" rel="noopener">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/cookie mix

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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 teaspoon ground cinnamon

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1/4 teaspoon ground ginger

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1/4 teaspoon ground nutmeg

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1/4 teaspoon ground allspice

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1 can (15 ounces) pumpkin

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

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