Pumpkin spice cake Trifle

Ingredients

• 1 (14-ounce) packages spice cake mix
• 1 (5.1-ounce) box instant vanilla pudding mix ( or you can use pumpkin instant pudding)
• 1 (15-ounce) can easy pumpkin pie mix
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingerbread cookies or gingersnaps
• butterscotch chips optional 

Directions

Bake the spice cake  according to the package directions; cool completely. Meanwhile, prepare the instant pudding Use only 2 1/2 cups of milk.  Stir the easy pumpkin pie filling, sugar, into the pudding. Cut cake in half and crumble 1 batch of cake into the bottom of a large, bowl. Pour 1/2 of the pudding mixture over the cake, then add a layer of whipped topping, crushed gingerbread cookies and butterscotch chips . Repeat with the remaining cake, pudding, and whipped topping. Sprinkle of the top with crushed gingerbread cookies, and butterscotch chips. Refrigerate overnight.

New addition to the Fit and Fabulous team

Chang is currently working in the field of nutrition research and have played an instrumental role in dozens of widely publicized studies. She’s worked with the Department of Agriculture, Johns Hopkins University and most recently University of California San Diego State. With her busy schedule she knows all about shopping on a budget and making healthy delicious meals fast. Her knowledge and inquisitive nature helps her create dishes that are uniquely satisfying. She loves trying new restaurants and entertaining; sharing food with the people she cares about. Her background is nutrition and research but her passion is food and people.