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Trifle: Pumpkin Trifle

Source of Recipe

Light & Tasty 2002 � H. Lehenbauer; New London, MO
Pumpkin Trifle
WW Points
Diabetic Exchanges
Serves: 18

1 14-1/2-oz. pkg. gingerbread cake mix*
1-1/4 c. water
1 egg
4 c. cold fat-free milk
2 1-oz., each sugar free instant butterscotch pudding mix
1 15-oz. can of solid-pack pumpkin
1 tsp. cinnamon
1/4 tsp. each ginger, nutmeg and allspice
1 12-oz. carton reduced-fat frozen whipped topping, thawed

In a mixing bowl, combine the cake mix, water and egg; mix well. 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 wire rack. When completely cooled crumble cake. Set aside 1/4 c. 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-qt. glass serving bowl. Layer a fourth of the cake crumbs, half of the pumpkin mixture, 1/4th of the crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate

Note: Recipe was tested with Betty Crocker gingerbread cake mix.

One 3/4-cup serving equals: 194 calories�6 gm fat (3 gm saturated)�13 mg cholesterol�451 ,g sodium�31 gm carbohydrate�1 gm fiber�4 gm protein ++++ Exchanges: 2 starch�1 fat ++++ WWP: 4