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Butterscotch Gingerbread Pumpkin Trifle

Christine
  • minutes
  • Serves

INGREDIENTS

3/4 tsp

Ginger

1/2 cup

Pumpkin, canned

1

Egg, large

1/4 cup

Molasses

2

pkgs. (3.4 oz each) butterscotch instant pudding and pie filling

2

containers (8 oz. each) whipped topping, whipped

2 cups

All-purpose flour

2 tsp

Baking soda

1 tsp

Cinnamon

3/4 tsp

Cloves

1 1/2 cups

Powdered sugar

1 tsp

Pumpkin pie spice

1/2 tsp

Salt

3/4 cup

Shortening

1 cup

Sugar

24

Gingerbread cookies

8 oz

Cream cheese

4 cups

Milk