Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle calories by ingredient
Introduction
I got this from the Taste of Home website and man is it good. It is one of the lite desserts. Their ingredients yielded a little higher calories but not much. It makes 18 servings of 3/4 C each of a very rich holiday dessert layered with gingerbread cake, pumpkin/butterscotch pudding mix and reduced fat whipped topping. Yum! I got this from the Taste of Home website and man is it good. It is one of the lite desserts. Their ingredients yielded a little higher calories but not much. It makes 18 servings of 3/4 C each of a very rich holiday dessert layered with gingerbread cake, pumpkin/butterscotch pudding mix and reduced fat whipped topping. Yum!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
Directions
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.
Member Ratings For This Recipe
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4DOGNIGHT
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SAPPHIRA2002
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AMERICANEH
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PATLOW