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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- 1 pkg gingerbread cake mix
- 1 1/4 cup water
- 1 egg
- 4 cups cold low fat milk
- 4 pkgs butterscotch pudding
- 1 (15 oz) can pumpkin
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 large carton whipped topping
- Chopped nuts (optional)
Method
- Mix cake, water and egg.
- Bake in 8 inch pan at 350° for 35 - 40 minutes.
- When cool, crumble.
- Reserve 1/4 cup for garnish.
- In bowl, whisk pudding and milk for 2 minutes.
- Let stand until becomes soft set.
- Stir in pumpkin and spices.
- In trifle bowl, layer with cake and pudding mix.
- Repeat, ending with pudding. Garnish with reserved cake and nuts.
- Chill until ready to serve.
