GoodGrandma℠ found an amazing recipe on Taste of Home for Pumpkin Butterscotch Gingerbread Trifle. She needed to make a treat for a gathering for a youth activity. She, with a small group of ladies, made double batches of this recipe, as well as a chocolate trifle into individual serving trifles. The trifle recipes they used were very yummy and should not be confused with the trifle Rachel’s made on Friends! LOL!
The color theme for the youth activity was silver and gold. To go along with the theme, they put silver liners in the bottom of the chocolate trifles and gold liners in the bottom of pumpkin trifles to add to the decor. Then, the ladies did an awesome assembly line to put the trifles together! Last but not least, they topped them off with gold and silver sprinkles. Seriously, they turned out so cute, and were a hit at the activity!
Pumpkin-Butterscotch Gingerbread Trifle
- 1 package (14-1/2 ounces) gingerbread cake/cookie mix
- 4 cups cold fat-free milk
- 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 can (15 ounces) pumpkin
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
*For the Chocolate she substituted brownies for the gingerbread mix and chocolate pudding instead of butterscotch, pumpkin, and no spices.
- 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.
GoodGrandma plans to make this recipe for the family next week for Thanksgiving dinner!