Flavors of the season: Pumpkin and Gingerbread!
1 box Gingerbread Cake Mix and the ingredients to make it (egg and water)
4 cups cold milk
2 boxes (small) butterscotch pudding (instant or cooked)
1 can (15 oz) pumpkin (not pumpkin pie filling)
1 teaspoon cinnamon
1/4 teaspoon each of ground ginger, nutmeg and allspice (I used Pumpkin Pie Spice instead, about 1 teaspoon)
1-2 containers of Cool Whip (depending on how much you add)
No nutrition information available
Bake the Gingerbread cake according to the directions on the box and cool completely.
Mix milk and pudding according to the directions on the box and place in fridge for 5 minutes. Stir in pumpkin and spices.
In a large trifle bowl, beginning with the cake, break off small pieces of the cake and line the bottom of the bowl. Then add the pumpkin mixture, followed by a layer of Cool Whip. Repeat layers.
Top with Cool Whip and sprinkle with cake crumbs or add a Vanilla Wafer or Gingersnap cookie for decoration.