Pumpkin Trifle (Low fat and sugar)
By
Lynn Dine
@diner524
6
I found this recipe on-line from email I receive from Taste of Home. This is what the author of the recipe states: "It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding," she writes from New London, Missouri. "Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests." Updated 12/2010: I made this for our Christmas dessert and only used 2 boxes (rather than 4 boxes) of the pudding (which works out to be 4 cups of pudding once milk was added and it was more than enough for this trifle dessert).
Rating:
☆☆☆☆☆ 0 votes0
Serves:
18
Prep:
20 Min
Cook:
40 Min
Method:
Bake
Ingredients
-
1 pkg(14 1/2 ounce) gingerbread cake mix
-
1 1/4 cwater
-
4 cnonfat milk
-
2 pkg(1 ounce)sugar-free instant butterscotch pudding mix
-
15 ozcanned solid-pack pumpkin
-
1 tspground cinnamon
-
1/4 tspground ginger
-
1/4 tspnutmeg
-
1/4 tspallspice
-
12 ozfrozen reduced-fat whipped topping, thawed
How to Make Pumpkin Trifle (Low fat and sugar)
- In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
- Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
- In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
- In a trifle bowl or 3-1/2-qt. 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 reserved cake crumbs. Serve immediately or refrigerate until serving.
