Ingredients

How to make it

  • Layer some of the gingersnaps (or the cake cubes) on the bottom of your trifle bowl.
  • Mix your canned pumpkin with 1/2 of your butterscotch pudding and add spices, stirring well.
  • Add a layer of pumpkin mixed with pudding over the cookie/cake layer
  • Add a layer of Cool Whip or whipped cream
  • Add a layer of butterscotch pudding and repeat your layers. saving the final layer to be the Cool Whip or whipped cream with a sprinkling of chopped cookies on top.
  • Refrigerate for at least one hour. This can be served immediately, too

Reviews & Comments 1

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  • saucylady 5 years ago
    I've always thought of trifle as being a spring/summer dessert so love the fall twist with this recipe-thanks for sharing!
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