Pumpkin Trifle
- Number of Servings: 30
Ingredients
1 (18.25 ounce) package spice cake or gingerbread mix 3 cups cold, fat-free milk2 (1-oz) packages vanilla or cheesecake sugar-free, fat-free pudding mix1 (15 oz.) can solid packed pumpkin3/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger2 ½ cups fat-free whipped topping1 cup chopped toasted pecans 1 cup English toffee bits
Makes 30 1/2-cup servings.
Prepare cake as instructed on box (using the eggs and oil listed as ingredients) and let cool, then cube.
Place milk in a large mixing bowl. Slowly add pudding mixes while mixer is running. Beat for 2 minutes on high speed. Chill pudding in refrigerator for 5 to 10 minutes. Add pumpkin and spices to pudding and stir well with a spatula. Set aside.
Combine nuts and toffee bits to make "crumbs."
To assemble trifle, sprinkle 1/3 of cake in the bottom of a large clear, glass bowl. Gently spread about 1/3 of the pumpkin pudding over the cake. Spread 3/4 cup of whipped topping on the top of pudding. (You should see nice, neat layers through the sides of the bowl.) Sprinkle with nut and toffee crumbs.
Repeat procedure with another 1/3 of cake, pudding, topping and crumbs. Top with rest of cake, rest of pudding, 1 cup of whipped topping in a neat, decorative circle and sprinkle with final 1/3 of crumbs for a garnish. Chill trifle until ready to serve.
Number of Servings: 30
Recipe submitted by SparkPeople user ZEEDEE.
Prepare cake as instructed on box (using the eggs and oil listed as ingredients) and let cool, then cube.
Place milk in a large mixing bowl. Slowly add pudding mixes while mixer is running. Beat for 2 minutes on high speed. Chill pudding in refrigerator for 5 to 10 minutes. Add pumpkin and spices to pudding and stir well with a spatula. Set aside.
Combine nuts and toffee bits to make "crumbs."
To assemble trifle, sprinkle 1/3 of cake in the bottom of a large clear, glass bowl. Gently spread about 1/3 of the pumpkin pudding over the cake. Spread 3/4 cup of whipped topping on the top of pudding. (You should see nice, neat layers through the sides of the bowl.) Sprinkle with nut and toffee crumbs.
Repeat procedure with another 1/3 of cake, pudding, topping and crumbs. Top with rest of cake, rest of pudding, 1 cup of whipped topping in a neat, decorative circle and sprinkle with final 1/3 of crumbs for a garnish. Chill trifle until ready to serve.
Number of Servings: 30
Recipe submitted by SparkPeople user ZEEDEE.
Nutritional Info Amount Per Serving
- Calories: 134.8
- Total Fat: 8.4 g
- Cholesterol: 24.4 mg
- Sodium: 158.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.8 g
- Protein: 2.2 g
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