Pumpkin Trifle
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 pkg (14 1/2 oz) gingerbread cake mix1 1/4 cups water1 egg4 cups cold fat-free milk4 pkg (1 oz each) sugar-free instant butterscotch pudding mix1 can (15 oz) solid-pack pumpkin1 tsp ground cinnamon1/4 tsp each ground ginger, nutmeg, and allspice1 carton (12 oz) reduced fat frozen whipped topping, thawed
In a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8-in square pan. Bake at 350 degrees for 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack. When cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
In a 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; mix well. In a trifle 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. Yield: 18 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user MICFISH3.
In a 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; mix well. In a trifle 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. Yield: 18 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user MICFISH3.
Nutritional Info Amount Per Serving
- Calories: 166.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 24.5 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 14.2 g
- Protein: 5.4 g
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