Ingredients
1 package (14-1/2 ounces) gingerbread cake/cookie mix4 cups cold fat-free milk4 packages (1 ounce each) sugar-free instant butterscotch pudding mix1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground allspice1 can (15 ounces) pumpkin1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
Preparation
Prepare and bake gingerbread mix according to package directions for cake. Cool completely.
Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin.
In a 3-1/2 qt. trifle or glass 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 crumbs. Refrigerate until serving.
