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PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE RECIPE BY TASTE OF HOME

September 26, 2017 beautifulyou583

INGREDIENTS

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

Get full recipe 👇🏻

Pumpkin-Butterscotch Gingerbread Trifle

Published by beautifulyou583

Passionately in love with Creative cooking and fitness. Travelling is part of my life. Seeing the world around me make me absolutely happy. My daily exercise routine ~ POP Pilates and PIIT28. Staying confidence, strong and independence make a woman gorgeous. Be the most out of yourself and see your desires come true. Above all, my strength and wisdom come from the Lord Jesus~ Psalm 128 View all posts by beautifulyou583