No Sugar Added Recipes
Pumpkin Trifle
Yield: 18 servings
Ingredients
- 1 (14 1/2 ounce) box gingerbread cake mix
- 1 1/4 cups water
- 1 egg
- 4 cups cold fat-free milk
- 4 (1 ounce) boxes sugar-free instant butterscotch pudding mix
- 1 (15 ounce) can solid-pack pumpkin
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 (12 ounce) container reduced-fat frozen whipped topping, thawed
Instructions
- In a mixing bowl, combine cake mix, water and egg; mix well. Pour into an ungreased 8 inch square baking pan.
- Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
- When completely cooled, crumble cake. Set aside 1/4 cup crumbs for garnish.
- In a bowl, whisk milk and pudding mixes together for 2 minutes or until slightly thickened.
- Let stand for 2 minutes or until soft set.
- Stir in pumpkin and spices; mix well.
- In a trifle bowl or a 3 1/2 quart glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs, and half of the whipped topping.
- Repeat layers. Garnish with the reserved cake crumbs.
- Serve immediately or refrigerate.
Nutrition
Per 3/4 cup serving: Calories: 194 Fat: 6g (3g saturated fat) Cholesterol: 13mg Sodium: 451mg Carbohydrate: 31g Fiber: 1g Protein: 4g
Exchanges: 2 starch, 1 fat