0 0
Butterscotch Pumpkin Trifle

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 - 3 2 -3 cups muffins or 2 -3 cups gingerbread
1 16 ounce can pumpkin about 2 cups
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 cups cold milk
4 1 ounce packages instant butterscotch pudding mix
2 cups whipping cream

Nutritional information

180.2
Calories
149 g
Calories From Fat
16.6 g
Total Fat
10.3 g
Saturated Fat
61.5 mg
Cholesterol
40.5 mg
Sodium
6.2 g
Carbs
0.3 g
Dietary Fiber
0.6 g
Sugars
2.9 g
Protein
128 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Butterscotch Pumpkin Trifle

Features:
    Cuisine:

    This is a great recipes...I did change it a bit however...used angel food cake which made it a nice fluffy dessert..also used cool whip and skorr bar crushed up for on top and topping each layer..absolutely fabulous! Many comments on it at Thanksgiving.

    • 30 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Butterscotch Pumpkin Trifle, Here’s a nice alternative to pumpking pie at the end of a holiday meal! Your guests will ooh and ahh, but you’ll laugh because this is a no cook recipe! Prep time does not include 2 hour chilling time. I’ve substituted Cool Whip for the regular whipping cream, and it’s fine!, This is a great recipes…I did change it a bit however…used angel food cake which made it a nice fluffy dessert..also used cool whip and skorr bar crushed up for on top and topping each layer..absolutely fabulous! Many comments on it at Thanksgiving., Very good! I made it w/ FF Cool Whip and crumbled gingersnap cookies…will make again for sure!! Thanks for posting~


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Set Aside 1/4 Cup of Cake Crumbs For Top.

    2
    Done

    Divide Remaining Crumbs Into Four Portions; Sprinkle One Portion Into the Bottom of a Trifle Bowl or 3 Quart Serving Bowl.

    3
    Done

    in a Large Mixing Bowl, Combine Pumpkin, Spices, Milk and Pudding Mixes; Mix Until Smooth.

    4
    Done

    Spoon Half Into the Serving Bowl.

    5
    Done

    Sprinkle With a Second Portion of Crumbs.

    6
    Done

    Whip Cream Until Stiff, Spoon Half Into Bowl.

    7
    Done

    Sprinkle With a Third Portion of Crumbs.

    8
    Done

    Top With the Remaining Pumpkin Mixture, Then Last Portion of Crumbs and Remaining Whipped Cream.

    9
    Done

    Sprinkle the Reserved Crumbs Around Top, Around Edge of Bowl.

    10
    Done

    Cover and Chill at Least 2 Hours Before Serving.

    Avatar Of Hazel Baker

    Hazel Baker

    Cookie queen baking up sweet treats that warm the heart and soul.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Halloumi Mango Salad
    previous
    Halloumi Mango Salad
    Bettys Quick Supper Casserole
    next
    Bettys Quick Supper Casserole
    Halloumi Mango Salad
    previous
    Halloumi Mango Salad
    Bettys Quick Supper Casserole
    next
    Bettys Quick Supper Casserole

    Add Your Comment

    18 − 12 =