Pumpkin Gingerbread Trifle

18 Servings
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Ingredients

  • 1 package (14 1/2-ounce) gingerbread cake/cookie mix
  • 1 1/4 cups water
  • 1 large egg
  • 4 cups cold fat-free milk
  • 2 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
  • 1 can (15-ounce) solid pack pumpkin (not pumpkin pie mix)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 carton (12-ounce) frozen, reduced fat whipped topping, thawed
  • 1/2 - 3/4 cup chopped pecans

Directions

  1. Heat oven to 350 F. Combine cake/cookie mix, water and egg and beat on low speed for 30 seconds. Increase speed to medium; beat 2 minutes. Pour mix into an ungreased 8-inch square pan. Bake 35 – 40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan, place on wire rack and cool completely. When cake has cooled, crumble and set aside.
  2. Whisk milk and pudding mixes together until thickened, about 2 minutes. Stir in pumpkin and spices until blended.
  3. Use half of the cake crumbs and layer them in the bottom of a trifle bowl or 3 1/2 quart glass serving bowl. Spoon 1/2 of the pudding mix over the cake crumbs, spoon 1/2 of the whipped topping over the pudding mix. Repeat layers. Top with chopped pecans. Serve immediately or refrigerate.
  4. If you can’t find gingerbread cake mix, a spice cake mix can be substituted.

https://www.cutco.com/learn/festive-pumpkin-gingerbread-trifle