 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
|
Elegant looking dessert with layers of gingerbread cake and butterscotch pumpkin pudding. Fuss free dessert when entertaining. Ingredients:
1 pkg(141/2oz) gingerbread cake mix |
11/4c water |
1 egg |
4c cold fat-free milk |
4 pkgs.(1oz ea)sugar-free instant butterscotch pudding mix |
1 can(15oz.) solid-pack pumpkin |
1tsp ground cinnamon |
1/4tsp ea. ginger,nutmeg and allspice |
1 carton(12oz)frozen reduced fat whipped topping,thawed. |
Directions:
1. In large bowl,combine cake mix,water and egg,beat on low speed for 30 seconds. Beat on med.for 2 mins. Pour into an ungreased 8 square baking pan.
2. Bake at 350 for 34 to 40 mins or till pick in center comes out clean. Cool 10 mins. and then remove from pan to wire rack. When cooled completely,crumble the cake. Reserve 1/4c of crumbs for garnish.
3. In lg. bowl,whisk milk and pudding mixes for 2 mins or till slightly thickened. Let stand 2 mins or till soft-set.. Stir in pumpkin and spices till blended.
4. In a trifle bowl or 31/2 gt. glass serving bowl,layer a fourth of the cake crumbs,half the pumpkin mixture,a fourth of the cake crumbs and half of the whipped topping.Repeat layers. Garnish with the reserved crumbs. Serve immediately or refrigerate till serving.
|
|