Pumpkin Trifle
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of Pumpkin Trifle calories by ingredient
Introduction
Holiday dessert Holiday dessertNumber of Servings: 30
Ingredients
-
1 (18.25 ounce) package spice cake or gingerbread mix
3 cups cold, fat-free milk
2 (1-oz) packages vanilla or cheesecake sugar-free, fat-free pudding mix
1 (15 oz.) can solid packed pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 ½ cups fat-free whipped topping
1 cup chopped toasted pecans
1 cup English toffee bits
Directions
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.