pumpkin trifle (low fat and sugar)

Name: Pumpkin Trifle (Low fat and sugar)
Prep time: 20 min
Cook time: 40 min
Yield: 18
Cuisine: American
Ingredients: 1 package(s) (14 1/2 ounce) gingerbread cake mix; 1 1/4 cup(s) water; 4 cup(s) nonfat milk; 2 package(s) (1 ounce)sugar-free instant butterscotch pudding mix; 15 ounce(s) canned solid-pack pumpkin; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground ginger; 1/4 teaspoon(s) nutmeg; 1/4 teaspoon(s) allspice; 12 ounce(s) frozen reduced-fat whipped topping, thawed

9 Pinches

Lynn Dine

Tampa, FL

Updated on Nov 21, 2014

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).

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prep time 20 Min

cook time 40 Min

method Bake

yield 18 serving(s)

Ingredients

1 package (14 1/2 ounce) gingerbread cake mix
1 1/4 cups water
4 cups nonfat milk
2 packages (1 ounce)sugar-free instant butterscotch pudding mix
15 ounces canned solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
12 ounces frozen reduced-fat whipped topping, thawed

How To Make pumpkin trifle (low fat and sugar)

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
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