INGREDIENTS:
1 pkg.(14 1/2 oz) gingerbread cake mix
1 1/4 cups water
1 egg
4 cups cold fat free milk
4 pkgs ( 1 oz each) sugar-free milk instant butterscotch
pudding mix
1 can (15 oz) solid pack pumpkin
1 tsp.cinnamon (ground)
1/4 each groung ginger, nutmeg & allspice
1 carton (12 oz) reduced fat frozen whipped topping(thawed)

DIRECTIONS:
Combine cake mix water & egg. Mix well pour into pan and bake @350 intel toothpick comes out clean. Cool crumble cake - set aside 1/4 cup crumbles for garnish whisk pudding mixes & milk til thickened. Stir in pumpkin and spices mix well. In bowl layer 1/4 of cake, 1/2 pumpkin mix, 1/4 of cake & 1/2 topping repeat layers trim with few crumbles

Refigerate 3 to 4 hrs.

You don't have to use the sugar free or low fat stuff you can you the real stuff

This Blog Belong To Cute Dreamer

A page delicated to Food Lover. Here is a collection of recipes that I have recieved from email. These are shared by friends from groups that I joined. Haha. Sound Yummy. Therefore I post it up here to share with those hungry guys out there. :) Do give it a try and let me know how it taste. Yummy! Yummy!


Cookies

Powered by TagBoard Message Board

Name Email Messages(smilies)

~dReAmS aRe ReaLiTy~
siLLycuLeS tALks::
+-HoMe SwEet h0mE-+
PiGs CAn FLy?!
Pirate Ku-Ra-Ire's Sea Journal
StArDoM dReAm!
Carry on My Way
A Space For MySelf
Through My Eyes
Memories: Past, Present of my life
Ryan's Ramblings It's a Rugged Life!

++ mY dRe@Mz wOrLd ++
~* SuRpRiSeS 4 U *~


designer | kathleen
image | 00Velvet00Dreams00


November 2004
December 2004
January 2005
February 2005
March 2005
April 2005
July 2005