Pumpkin Trifle
- Number of Servings: 12
Ingredients
1 batch of pumpkin dip (1 can of pumpkin, 1 container of sugar free cool whip, and 1 box of sugar free vanilla pudding mix all mixed together)1 bag of gingerbread cookie mix, dry mix1 15 oz can of pumpkin1 container of sugar free cool whip1/2 cup caramel topping
Preheat the oven to 375 degrees.
Combine the gingerbread cookie mix with the can of pumpkin. Spread it in the bottom of a 9 x 13 pan and bake for 10 - 12 minutes. Let it cool for at least a couple of hours. Cut it done into bite sized pieces.
In a trifle bowl or other clear bowl, layer the cake, pumpkin dip, cool whip and caramel syrup. Repeat so there are two layers of each ingredient. Top with a couple pieces of cake and a touch of cool whip.
Serving Size: 10 servings
Combine the gingerbread cookie mix with the can of pumpkin. Spread it in the bottom of a 9 x 13 pan and bake for 10 - 12 minutes. Let it cool for at least a couple of hours. Cut it done into bite sized pieces.
In a trifle bowl or other clear bowl, layer the cake, pumpkin dip, cool whip and caramel syrup. Repeat so there are two layers of each ingredient. Top with a couple pieces of cake and a touch of cool whip.
Serving Size: 10 servings
Nutritional Info Amount Per Serving
- Calories: 290.5
- Total Fat: 16.7 g
- Cholesterol: 0.0 mg
- Sodium: 269.3 mg
- Total Carbs: 60.0 g
- Dietary Fiber: 2.1 g
- Protein: 2.4 g
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