Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
-1 package 14.5 oz gingerbread cake mix-1 1/4 c water-1 egg-4 cups cold fat free milk-4 packages (1 oz each) sugar free fat free instant butterscotch pudding mix (I used Jello brand)-1 can 15 oz solid packed pumpkin (Libby's)-1 t ground cinnamon-1/4 t ground ginger-1/4 t ground nutmeg-1/4 t ground allspice-12 oz frozen reduced fat whipped topping, THAWED
In a large bowl, combine the cake mix, water and egg and and beat on low for 30 seconds. Then beat on medium for 2 minutes. Pour into a ungreased 8" square baking pan or 9" round and bake at 350 degrees for 35-40 minutes until toothpick in center comes out clean.
Let sit in pan to cool 10 minutes before removing to a wire rack to cool completely and then crumbling. Reserve 1/4 C for the top garnish.
In another large bowl combine the milk and 4 pudding mixes. Whisk for 2 minutes OR until slightly thickened. Let stand for 2 minutes OR until soft-set. Mine didn't take long at all. Stir in the pumpkin and seasoning until well blended.
In a TALL trifle bowl or 3 1/2 quart glass serving bowl, layer 1/4 of the cake crumbs then 1/2 the pudding mix, another 1/4 cake crumbs, 6 oz of whipped topping, another 1/4 cake crumbs, the remaining pudding mix, the last 1/4 cake crumbs (not the 1/4 C reserved for the top, though), then the last 6 oz of whipped topping and finally top with your 1/4 c of cake crumbs.
Serve immediately or refridgerate until serving.
Makes 18 servings of 3/4C each.
Enjoy!
Number of Servings: 18
Recipe submitted by SparkPeople user RUMBAMEL.
Let sit in pan to cool 10 minutes before removing to a wire rack to cool completely and then crumbling. Reserve 1/4 C for the top garnish.
In another large bowl combine the milk and 4 pudding mixes. Whisk for 2 minutes OR until slightly thickened. Let stand for 2 minutes OR until soft-set. Mine didn't take long at all. Stir in the pumpkin and seasoning until well blended.
In a TALL trifle bowl or 3 1/2 quart glass serving bowl, layer 1/4 of the cake crumbs then 1/2 the pudding mix, another 1/4 cake crumbs, 6 oz of whipped topping, another 1/4 cake crumbs, the remaining pudding mix, the last 1/4 cake crumbs (not the 1/4 C reserved for the top, though), then the last 6 oz of whipped topping and finally top with your 1/4 c of cake crumbs.
Serve immediately or refridgerate until serving.
Makes 18 servings of 3/4C each.
Enjoy!
Number of Servings: 18
Recipe submitted by SparkPeople user RUMBAMEL.
Nutritional Info Amount Per Serving
- Calories: 187.9
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 0.1 g
- Protein: 3.4 g
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