Thursday, November 12, 2009

Pumpkin Trifle

1 box Betty Crocker Gingerbread mix, baked according to box directions, and crumbled

4 small boxes instant vanilla pudding mix (original recipe said butterscotch pudding)

4 c. milk
15 or 16 oz. can sold-pack pumpkin
1 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 tsp. ground nutmeg
16 oz. Cool Whip (fat-free or Lite), thawed

Mix the 4 boxes of vanilla pudding and the 4 c. milk in a big mixing bowl for 2 minutes
with an electric mixer. Then mix in the canned pumpkin and all the spices for 2 more

Then layer everything in the trifle bowl.
Layer everything in a trifle bowl. Finish with some crumbled gingerbread on top.
Makes 18 servings

by: Christina

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