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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a great dessert for the fall time of year. It looks especially nice done in a glass fluted bowl or a footed raised one. It's very light in taste but also has a certain richness. Yummy!! Feel free to use regular instant butterscotch pudding in place of the SF. Ingredients:
14 1/2 ounces gingerbread cake mix |
1 1/4 cups water |
1 egg |
4 cups milk |
4 (1 ounce) packages sugar-free instant butterscotch pudding mix |
15 ounces pumpkin |
1 teaspoon cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon allspice |
12 ounces whipped topping |
Directions:
1. Combine the cake mix, water, and egg in a bowl.
2. Mix and pour into a 8x8 pan.
3. Bake 350 degrees for 30-40 minute.
4. Cool 10 minutes.
5. Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
6. Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
7. Stir in pumpkin and the spices. Mix well.
8. In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
9. Repeat, ending with the whipped topping. Garnish with the crumbs.
10. Refridgerate.
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