Pumpkin Trifle

Last week I got this email from Taste of Home with my "bonus" recipes for the month. The pumpkin trifle caught my eye, probably because it was so pretty and I was definitely feeling the fall recipe vibes. Oh, and because of the little red heart signifying a "healthy" dessert. I did my best, but I couldn't find all the healthy ingredients, so I improvised a little. I made it on Saturday night. On Sunday we shared it with the McBrides. Tonight we finally finished the last of it. Soooo. So. Yummy. I'm not a huge pumpkin pie fan. I love the taste of it, but the texture of the pumpkin filling gets to me for some reason. This is an amazing alternative. Here's the recipe...

Ingredients

• 1 package (14-1/2 ounces) gingerbread cake mix
• 1-1/4 cups water
• 1 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 each ground ginger, nutmeg and allspice
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
• Directions

• In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. 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. Set aside 1/4 cup crumbs for garnish.
• In a large 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 until well blended.
• 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 reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.