Pumpkin Gingerbread Trifle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 (14 ounce) packages Betty Crocker gingerbread mix (need water and eggs to prepare - see back of box)1 (4.6 oz.) package cook and serve vanilla pudding mix (need 3 cups of fat free milk to prepare)1 (30 ounce) can pumpkin pie filling1/2 cup packed brown sugar1/3 teaspoon ground cinnamon1 (12 ounce) container frozen lite whipped topping (like Cool Whip)5 gingersnap cookies, crushed
Bake the gingerbread according to package directions (all ingredients have been included in the calorie count). Cool completely. Meanwhile prepare the pudding and set aside to cool. (all ing. have been included in calorie count) Stir the pumpkin pie filling, brown sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then with half of the whipped topping add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps.
Refrigerate overnight.
Trifle can be layered in a punch bowl
Serving Size: Makes 20 Servings
Number of Servings: 20
Recipe submitted by SparkPeople user CATMARTENS.
Refrigerate overnight.
Trifle can be layered in a punch bowl
Serving Size: Makes 20 Servings
Number of Servings: 20
Recipe submitted by SparkPeople user CATMARTENS.
Nutritional Info Amount Per Serving
- Calories: 296.5
- Total Fat: 5.7 g
- Cholesterol: 19.4 mg
- Sodium: 432.5 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 1.6 g
- Protein: 4.2 g
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