Dessert Recipes Easy Pumkin Trifle 2

Ingredients:
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1. 12 ounces frozen reduced-fat whipped topping
2. 14 1/2 ounces gingerbread cake mix
3. 1-1/4 c water
4. 1 egg
5. 1 tsp ground cinnamon
6. 4 c cold fat-free milk
7. 4 ounces sugar-free instant butterscotch pud
8. 15 ounces solid-pack pumpkin
9. 1/4 tsp each ground ginger

Direcctions:
Step 1

• In a big bowl, combine the cake mix, egg & water, beat on low speed for 30 secs.
• Beat on medium for 2 mins.
• Pour into an ungreased 8-in. square baking pan.

Step 2

• Bake at 350 degrees for 35-40 mins or until a toothpick inserted near the center comes out clean.
• Cool for 10 mins before removing from pan to a wire rack. When completely cooled, crumble the cake. 
• Set aside 1/4  crumbs for garnish.

Step 3

• In a big bowl, whisk milk and pudding mixes for 2 mins or until thickened.
• Stir in pumpkin & spices until well blended.

Step 4

• In a medium 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 & half of the whipped topping.
• Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. 18 servings.