Pumpkin-Butterscotch Gingerbread Trifle
1 package (14-1/2 ounces) gingerbread cake/cookie mix
1-1/4 cups water
1 large egg
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
Preheat oven to 350°. Combine cake mix, water and egg; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into an ungreased 8-in. square pan.
Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack. When completely cooled, crumble cake, reserving 1/4 cup crumbs.
Meanwhile, whisk milk and pudding mixes until thickened, about 2 minutes. Stir in pumpkin and spices until well blended.
In a trifle bowl or 3-1/2-qt. glass serving bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping. Repeat layers. Top with reserved cake crumbs. Serve immediately or refrigerate. Yield: 18 servings.
Recipe found here: Pumpkin-Butterscotch Gingerbread Trifle