Butter Pumpkin Trifle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pkg. (14.5oz.) gingerbread mix1 1/4c. water1/4 c. egg beaters4 c. Cold Skim Milk1 pkg. (3.75 oz.) Instant fat free sugar free butterscotch pudding1/4 tsp. each of ginger, nutmeg, and allspice1 tsp. cinnamon12 oz. whipped cream from heavy cream1 pkg. (3.5 oz.) 2nd foods spoonable smoothies vanilla custard with bananas
In large bowl, combine cake mix,water, egg and beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into ungreased 8" square pan. Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean. Set aside to cool. When completely cool, crumble cake. Set aside 1/4 cup of crumbs for garnish. In a large bowl, whisk milk and pudding mix until thickened. Let stand until soft set, about 2 minutes. Stir in pumpkin, vanilla pudding and spices until well blended. In a trifle bowl, or 3 1/2 qt. glass serving bowl, layer one fourt of cake crumbs, half of pumpkin mixture, and fourth of cake crumbs, and half of whipping cream. Repeat layers and garnish with the reserved cake crumbs. Serve immediately or refrigerate until serving.
Serving Size: Makles 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BUSLADY58.
Serving Size: Makles 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BUSLADY58.
Nutritional Info Amount Per Serving
- Calories: 306.5
- Total Fat: 14.8 g
- Cholesterol: 42.5 mg
- Sodium: 406.5 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 3.0 g
- Protein: 6.4 g
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