Harvest Pumpkin Trifle

Submittted by Pamela McFarland of Hartville

-1 pkg (14-1/2 oz) gingerbread cake mix,

1-1/4 cups water,

1 egg,

4 cups cold milk,

4 packages(1 oz each)sugar-free instant butterscotch pudding mix,

1 can (15 oz) solid-pack pumpkin,

1 teaspoon ground cinnamon,

1/4 teaspoon each ground ginger, nutmeg and allspice,
1 carton (12 oz) reduced-fat frozen whipped topping, thawed,
1 cup of crushed gingersnaps-

In a mixing bowl, combine the cake mix, water and egg, mix well. Pour into an ungreased 8 in square baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

When completely cooled, crumble the cake.

In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well.

In a trifle 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 and half of the whipped topping. Repeat layers.

Garnish with crushed gingersnap cookies. Serve immediately or refrigerate. Yield: 18 servings*

This recipe was made with Betty Crocker gingerbread cake mix.