4 pt. Pumpkin Trifle
Source of Recipe
Light and Tasty Nov 2002
List of Ingredients
1 pkg (14 1/2 oz) gingerbread cake mix*
1 1/4 cups water
1 egg
4 cups cold fat free milk
4 packages (1 oz each) sugar-free instant butterscotch pudding mix
1 can (15 oz) solid-pack pumpkin
1 t ground cinnamon
1/4 t EACH ground ginger, nutmeg, and allspice
1 carton (12 oz) reduced-fat frozen whipped topping thawed
*Recipe was tested with Betty Crocker gingerbread cake mixRecipe
In a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8 inch 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 of crumbs for garnish.
In a 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; mix well. In a trifle bowl or 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 1/2 of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate.
Makes 18 servings (3/4 cup each)
194 calories;6 g fat;13 mg cholesterol;451 mg sodium;31 g carbs;1 g fiber;4 g protein
Diabetic Exchanges: 2 starch, 1 fat
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