Pumpkin Trifle

By barbsjustagirl

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.

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

Details

Servings 18
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

* 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.