Pumpkin Trifle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Pumpkin Pudding1 15 oz can of pure pumpkin puree4 boxes butterscoth pudding - sugar free, fat free8 cups fat free lactaid1 1/2 teaspoon pumpkin pie spiceCake Filling:Pumpkin Bread Mix 1 box1 egg1/2 cup vegetable oil4 cups Fat-free non-dairy whipped topping
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.
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.
Nutritional Info 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
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