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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 18 |
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This is what the author of the recipe states: It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding, she writes from New London, Missouri. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. Updated 12/2010: I made this for our Christmas dessert and only used 2 boxes (rather than 4 boxes) of the pudding (which works out to be 4 cups of pudding once milk was added and it was more than enough for this trifle dessert). Ingredients:
1 (14 1/2 ounce) package gingerbread cake mix |
1 1/4 cups water |
1 egg |
4 cups cold nonfat milk |
2 (1 ounce) packages sugar-free instant butterscotch pudding mix |
1 (15 ounce) can solid-pack pumpkin |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon allspice |
1 (12 ounce) carton frozen reduced-fat whipped topping, thawed |
Directions:
1. In a 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-in. square baking pan.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
4. In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.
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