Pumpkin Trifle

Nutritional Analysis: One serving (3/4 cup) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 451 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Photo by Barb D.

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

18

servings

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

18

servings

Ingredients

  • 1

    * 1 package (14-1/2 ounces) gingerbread cake mix

  • 1-1/4

    * 1-1/4 cups water

  • 1

    * 1 egg

  • 4

    * 4 cups cold fat-free milk

  • 4

    * 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix

  • 1

    * 1 can (15 ounces) solid-pack pumpkin

  • 1

    * 1 teaspoon ground cinnamon

  • 1/4

    * 1/4 teaspoon each ground ginger, nutmeg and allspice

  • 1

    * 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

* In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan. * Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish. * In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended. * In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.

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