Fall recipe box~ #1

Here is the recipe for that yummy pumpkin trifle I told you about earlier this week!

It's from the Gooseberry Patch 'Fall Family & Friends' cookbook! My sister-in-law got me this for my birthday a few years ago and everything in it (soups, appetizers, drinks, desserts) is soo yummy!

Pumpkin Trifle
14-1/2 oz. package gingerbread cake mix
1-1/4 c. water
1 egg
4 c. milk
4 1-oz. pkgs. sugar-free instant butterscotch pudding mix
15-oz. can pumpkin
1 t. cinnamon
1/4 t. ground ginger
1/4 t. nutmeg
1/4 t. allspice
12-oz. container frozen whipped topping, thawed

Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an ungreased 8x8 baking pan. Bake at 350 degrees for 35-40 minutes. Cool for 10 minutes; turn out of pan onto a wire rack. When completely cooled; crumble cake and set aside, reserving 1/4 cup crumbs for garnish. Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices; mix well.

In a trifle bowl or 3-1/2 quart glass serving bowl, layer one-quarter of the cake crumbs, one-half of the pudding mixture, one-quarter of the crumbs and one-half of the whipped topping. Repeat layers, ending with topping. Garnish with reserved cake crumbs. Serves immediately or refrigerate.

HAPPY FALL!! Enjoy :)

Look at the newest Autumn cookbook Gooseberry has out! This is definitely on my want list!