Butterscotch Gingerbread Pumpkin Trifle

March 15, 2018

358

So many luscious flavors of fall incorporated into one beautifully layered dessert with this Butterscotch Gingerbread Pumpkin Trifle! If you need something impressive and incredibly delicious to take to a gathering, look no further! This will please the crowds!

Gingerbread Cookies (about two dozen), I'd recommend homemade, but store-bought works too
Gingerbread Cookies:
3/4 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. cloves
3/4 tsp. ginger
2 cups all-purpose flour
Pudding layer:
2 pkgs. (3.4 oz each) butterscotch instant pudding and pie filling
4 cups milk
8 oz. cream cheese ( softened well )
1 1/2 c. powdered sugar
1/2 cup canned pumpkin ( NOT pumpkin pie filling )
1 tsp. pumpkin pie spice
Whipped topping layer:
2 containers ( 8 oz. each whipped topping )

For the cookies, preheat oven to 375 degrees Fahrenheit. In the bowl of an electric mixer cream together shortening, sugar, egg and molasses. In a separate bowl, stir together baking soda, salt, cinnamon,...
See the full directions on my site

Nutritions

Calories
762

Sodium
626mg
26% DV

Fat
28g
43% DV

Protein
10g
20% DV

Carbs
111g
37% DV

Fiber
4g
16% DV