Pumpkin Trifle (Low fat and sugar)
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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
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.