1 pkg. (14 1/2 oz.) gingerbread cake mix (this recipe was made with Betty Crocker gingerbread cake mix)
1-1/4 c. water
4 c. cold fat-free milk
4 pkg. (1 oz. each-the small size) sugar-free instant butterscotch pudding mix (some people aren’t too crazy about butterscotch, so you could use 2 pkg. of white chocolate or vanilla along with 2 butterscotch)
1 can (15 oz.) solid-pack pumpkin
1 t. cinnamon
1/4 t. each ground ginger, nutmeg and allspice
1 carton (12 oz.) thawed reduced-fat frozen whipped topping
In a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8-in. square (round will work) baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 c. crumbs for garnish.
In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well. In a trifle bowl or a 3 1/2 qt. glass serving bowl(needs to be clear for full impact), layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs, and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate. Yield 18 servings
Nutritional Analysis: One serving (3/4 c.) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 451 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Diabetic Exchanges: 2 starch, 1 fat