Thanksgiving

Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle is for Dessert.

Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle takes 40 minutes to prepare.

Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle takes 20 minutes to cook.

Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle makes 18 servings.

The ingredients for Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle are:

-1 package 14.5 oz gingerbread cake mix
-1 1/4 c water
-1 egg

-4 cups cold fat free milk
-4 packages (1 oz each) sugar free fat free instant butterscotch pudding mix (I used Jello brand)
-1 can 15 oz solid packed pumpkin (Libby's)
-1 t ground cinnamon
-1/4 t ground ginger
-1/4 t ground nutmeg
-1/4 t ground allspice

-12 oz frozen reduced fat whipped topping, THAWED

Here is how you make Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle:

In a large bowl, combine the cake mix, water and egg and and beat on low for 30 seconds. Then beat on medium for 2 minutes. Pour into a ungreased 8" square baking pan or 9" round and bake at 350 degrees for 35-40 minutes until toothpick in center comes out clean.Let sit in pan to cool 10 minutes before removing to a wire rack to cool completely and then crumbling. Reserve 1/4 C for the top garnish.In another large bowl combine the milk and 4 pudding mixes. Whisk for 2 minutes OR until slightly thickened. Let stand for 2 minutes OR until soft-set. Mine didn't take long at all. Stir in the pumpkin and seasoning until well blended.In a TALL trifle bowl or 3 1/2 quart glass serving bowl, layer 1/4 of the cake crumbs then 1/2 the pudding mix, another 1/4 cake crumbs, 6 oz of whipped topping, another 1/4 cake crumbs, the remaining pudding mix, the last 1/4 cake crumbs (not the 1/4 C reserved for the top, though), then the last 6 oz of whipped topping and finally top with your 1/4 c of cake crumbs. Serve immediately or refridgerate until serving.Makes 18 servings of 3/4C each.Enjoy!Number of Servings: 18Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 187.9

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 0.2 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 0.1 g
• Protein: 3.4 g

The dietary needs meet for Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle is Low Fat