Pumpkin Trifle

There's more to pumpkin than pie, as pointed out with this impressive trifle. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Making it ahead of time gives you a fuss-free dessert when you're planning to entertain guests.

Yield

18 servings

Ingredients

1 (14.5 ounce) package gingerbread cake mix
1 1/4 cups water
1 large egg
4 cups cold fat-free milk
4 (1 ounce) packages sugar-free instant butterscotch pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and allspice
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

Preheat oven to 350°F (177°C). 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 inch square baking pan.

Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a cooling 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-quart glass serving bowl, layer 1/4 of the cake crumbs, 1/2 of the pumpkin mixture, a 1/4 of the cake crumbs and 1/2 of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 40 minutes
Cool Time: 30 minutes

Storage

Store in refrigerator.

Nutritional Information

Amount per serving: (3/4 cup), Calories: 194, Fat: 6 g, Saturated Fat: 3 g;, Cholesterol: 13 mg, Sodium: 451 mg, Carbohydrate: 31 g, Fiber: 1 g, Protein: 4 g, Diabetic Exchange: 2 Starch, 1 Fat.

Recipe Courtesy Of

Hyla Lehenbauer, New London, Missouri

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