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PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE RECIPE BY TASTE OF HOME

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

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Pumpkin-Butterscotch Gingerbread Trifle