Description
A stunning layered dessert blending tender gingerbread cubes, silky pumpkin-butterscotch pudding, and fluffy whipped topping. Elegant yet effortless, perfect for holidays and festive gatherings.
Ingredients
Scale
- 1 package (14½ oz) gingerbread cake or cookie mix
- 4 cups cold fat-free milk
- 4 packages (1 oz each) sugar-free instant butterscotch pudding mix
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 carton (12 oz) frozen reduced-fat whipped topping, thawed
Instructions
- Prepare gingerbread cake as per package directions. Cool completely. Cut into 1-inch cubes.
- Whisk cold milk with butterscotch pudding mix until smooth. Add spices, whisk again. Stir in pumpkin puree.
- In trifle dish, layer gingerbread cubes, pudding, then whipped topping. Repeat, finishing with whipped topping.
- Cover and refrigerate at least 4 hours or overnight for flavors to meld and layers to set.
- Before serving, dust with cinnamon or nutmeg. Optionally garnish with cookie crumbs or chocolate curls.
Notes
Ensure gingerbread is fully cooled before assembling to prevent melting.
Smooth each layer with a spatula for neat presentation.
Assemble in a clear trifle dish or individual parfait cups.
Make ahead for easy entertaining.
Best consumed within 24 hours for optimal texture.
- Prep Time: 30
- Category: Dessert
- Method: Layering & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 26g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin trifle, butterscotch trifle, gingerbread dessert, holiday trifle, layered fall dessert, easy thanksgiving dessert