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

1. Prepare and bake gingerbread mix according to package directions for cake. Cool completely.
2. 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.
3. 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.

gingerbread cake, cold fat, sugar, ground cinnamon, ground ginger, ground nutmeg, ground allspice, pumpkin, frozen reducedfat whipped topping

Taken from www.tasteofhome.com/recipes/pumpkin-butterscotch-gingerbread-trifle/ (may not work)