Pumpkin Trifle (Lower Fat)
Created by dabrat on October 16, 2012
- Servings: 18
- Prep Time: 1h
- Cook Time: 35-40m
- Recipe #6804
Ingredients
- 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)
How to Make
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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.
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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.
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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.
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Step 4: Garnish with reserved 1/4 cup cake crumbs. Serve immediately or refrigerate until serving.
Nutritional Facts
- Serving Size: 1 (141.6 g)
- Calories 292.3
- Total Fat - 13.5 g
- Saturated Fat - 8.8 g
- Cholesterol - 22.6 mg
- Sodium - 263.9 mg
- Total Carbohydrate - 38.1 g
- Dietary Fiber - 0.5 g
- Sugars - 22.3 g
- Protein - 5.6 g
- Calcium - 129 mg
- Iron - 1.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg