Amber's Pumpkin Patch Trifle

Name: Amber''s Pumpkin Patch Trifle Recipe
Yield: 6
Ingredients: 6 Walmart Sugar Free Dessert Shells (mini sponge cakes); 3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt; 1/3 cup Carnation Nonfat Dry Milk Powder; 1/2 cup Splenda Granular; 1 (8-ounce) package Philadephia fat-free cream cheese; 3/4 cup Cool Whip Free; 1 (14-ounce can) pureed canned pumpkin; 1 teaspoon pumpkin pie spice; 1 (4-serving) package JELL-O sugar-free instant vanilla or butterscotch pudding mix; 1 cup cold water; 1/4 teaspoon cinnamon; 1/4 teaspoon nutmeg

Number of Servings: 6

Ingredients

6 Walmart Sugar Free Dessert Shells (mini sponge cakes)3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt1/3 cup Carnation Nonfat Dry Milk Powder1/2 cup Splenda Granular1 (8-ounce) package Philadephia fat-free cream cheese3/4 cup Cool Whip Free1 (14-ounce can) pureed canned pumpkin1 teaspoon pumpkin pie spice1 (4-serving) package JELL-O sugar-free instant vanilla or butterscotch pudding mix1 cup cold water1/4 teaspoon cinnamon1/4 teaspoon nutmeg

Directions

Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda , pureed pumpkin, pumpkin pie spice, and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Spread half of cream cheese mixture over dessert shells. Repeat layers, spread remaining yogurt mixture over top. Combine cinnamon and nutmeg. Evenly sprinkle cinnamon and nutmeg mixture over top. Cover and refrigerate at least 2 hours. Cut into 6 servings.

Number of Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MAGNOLIAHONEY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 194.1
Total Fat: 2.5 g
Cholesterol: 42.3 mg
Sodium: 642.2 mg
Total Carbs: 34.1 g
Dietary Fiber: 6.4 g
Protein: 12.9 g

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