Pumpkin Trifle

We made this for Thanksgiving dessert.

1 package (14.5-oz) gingerbread cake mix and ingredients to make cake (we like the whole wheat mixes)
4 cups cold fat-free milk
2 packages (3.4-oz each) instant butterscotch pudding mix
1 can (15-oz) pumpkin
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 container frozen reduced-fat whipped topping, thawed

Directions:

1. Make the gingerbread cake according to directions on package.
2. After the gingerbread is cooked. Let it cool completely. When it is cool, crumble the cake. Save 1/4 cup of crumbs for garnish.
3. Whisk milk and pudding mixes for 2 minutes. Let stand an additional 2 minutes. Stir in pumpkin and spices until well blended.
4. In a trifle bowl layer a fourth of the cake crumbs, half the pumpkin mixture, a fourth of the crumbs and half of the whipped cream. Repeat layers. Garnish the top with reserved crumbs.
5. Can be served immediately or refrigerated. We let it sit overnight.

Banana Bars

One of our new favorite ways of using up old bananas! It's also a great recipe to make with kids because the bars are mixed by hand.

Bars:
1 cup sugar
1 cup mashed ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Cream Cheese Frosting:
1 package (3oz) cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar

1. Heat oven to 350. Grease a 13x9-inch pan.
2. Mix sugar, bananas, oil and eggs with a spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Pour into pan.
3. Bake bars 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely (1 hour).
4. Meanwhile, mix cream cheese, butter and vanillas with an electric mixer until well blended. Gradually mix in powdered sugar until smooth and spreadable.
5. Frost cooled bars. Store covered in the refrigerator.