Honey Gingerbread Trifle

Modified from Taste of Home

Gingerbread

1 cup sour cream

1 cup honey

1 large egg

1/4 cup canola oil

2 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsp ginger

1/2 tsp cinnamon

Pudding Layer

2 cups milk

1 pkg instant white chocolate pudding mix (I used sugar free as that's all I could find and that took me 3 stores!)

Pumpkin Mousse Layer

1 cup milk

1 pkg instant pumpkin spice pudding mix (so Google says this exists...um, yeah....no.....I could have ordered it online....which is SO not helpful....so I used vanilla pudding mix and then just added 1 tsp of pumpkin pie spice and it worked great)

1 carton (8 oz) frozen whipped topping, thawed

Preheat oven to 350. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk next six ingredients; gradually beat into sour cream mixture. Transfer to a greased 9 inch square baking pan. Bake until a toothpick inserted into center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to cool completely on a wire rack.

For pudding layer, whisk milk and white chocolate pudding mix about 2 minutes. Then let stand for about 5 minutes, until soft set. Refrigerate. For mousse layer, whisk milk and pumpkin pie pudding in another bowl for 2 minutes. Fold in whipped topping. Refrigerate.

To assemble, cut cake into 1 inch cubes. In a 3 quart trifle bowl, layer a third of cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.

Makes 12 servings.