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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 169.2
  • Total Fat: 7.4 g
  • Cholesterol: 13.3 mg
  • Sodium: 175.0 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.0 g

View full nutritional breakdown of Pumpkin Trifle calories by ingredient
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Pumpkin Trifle

Submitted by: WALKIETALKIE

Introduction

An adaptation of a popular pumpkin trifle recipe for a lactose intolerant diet. An adaptation of a popular pumpkin trifle recipe for a lactose intolerant diet.
Number of Servings: 16

Ingredients

    Pumpkin Pudding

    1 15 oz can of pure pumpkin puree
    4 boxes butterscoth pudding - sugar free, fat free
    8 cups fat free lactaid
    1 1/2 teaspoon pumpkin pie spice

    Cake Filling:
    Pumpkin Bread Mix 1 box
    1 egg
    1/2 cup vegetable oil

    4 cups Fat-free non-dairy whipped topping

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Directions

Yields 16 1/2 cup size servings

Make pumpkin bread according to recipe on back of box. Remove from oven when done and allow to cool thouroughly.

Make pudding boxes as instructed on the back of the box. Do not use soy milk or pudding will not set. This recipe works just fine with Lactaid. Add the pumpkin and pumpkin pie spice to the pumpkin pudding mixture Chill until set.

When all ingredients are cool, crumble up the bread and lay a base of the pumpkin bread crumbs in the bottom of the serving dish. Layer the pumpkin pudding on top of this and finally a layer of whipped topping. Repeat this process until bowl is filled. Chill in refrigerator.

Number of Servings: 16

Recipe submitted by SparkPeople user WALKIETALKIE.






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