Chocolate Pumpkin Harvest Trifle

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.6
  • Total Fat: 3.0 g
  • Cholesterol: 25.5 mg
  • Sodium: 604.1 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.6 g

View full nutritional breakdown of Chocolate Pumpkin Harvest Trifle calories by ingredient
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Introduction

I never thought that Chocolate and Pumpkin went together......but once I tried it, I was hooked! I never thought that Chocolate and Pumpkin went together......but once I tried it, I was hooked!
Number of Servings: 6

Ingredients

    4 Chocolate Dessert Cups (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 oz mini chocolate chips (1 Tablespoon)

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. Evenly sprinkle chocolate chips over top. Cover and refrigerate at least 2 hours. Cut into 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MAGNOLIAHONEY.

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