Pumpkin Trifle

A delicious dessert, and one of but a few that can be cooked on the barbecue alongside or after cooking the chops and sausages.

Ingredients

• 1 packet gingerbread cake mix
• 1-1/4 cups water
• 1 egg
• 4 cups cold fat-free milk
• 4 packages instant butterscotch pudding mix
• 440gm pumpkin, cooked and mashed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 1 sm carton thick or whipped cream

Directions

1. In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased square baking pan.

2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the centre 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 cup crumbs for garnish.

3. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.

4. In a trifle bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the cream. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.