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Pumpkin Trifle (Lower Fat)

Here's how you make Pumpkin Trifle (Lower Fat)
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  • Servings: 18
  • Prep: 1h
  • Cook: 35-40m
    • The following recipe serves 18 people.

Ingredients

The ingredients are:
  • 1 package (14 1/2 ounce) gingerbread cake mix
  • 1 1/4 cups water
  • 1 large egg
  • 4 cups fat-free milk (cold)
  • 4 boxes (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounce) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 container (12 ounce) frozen reduced-fat whipped topping, thawed (Cool Whip)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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. 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 2: In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.

  • Step 3: 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.

  • Step 4: Garnish with reserved 1/4 cup cake crumbs. Serve immediately or refrigerate until serving.

We hope you enjoy this recipe!

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