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Pumpkin Gingerbread Trifle

from the kitchen of Stephanie Hollaway

1 box (14 1/2 oz) gingerbread cake mix: Baked according to package directions and completely cooled. When cooled, crumble the cake and set aside ¼ cup for garnish.

4 boxes sugar free instant butterscotch pudding
4 cups cold milk
1 can (15 oz) solid pumpkin (no spiced pumpkin)
1 tsp. ground cinnamon
¼ tsp. each: ground ginger, nutmeg, and all spice
1 - 12 oz bowl fat free Cool Whip

In a bowl, whisk milk and pudding mixes for about 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 a 3 ½ qt. glass bowl, layer the bottom of bowl with ½ of the crumbled cake, follow with pumpkin mixture, then Cool Whip. Repeat the layering.

Sprinkle with leftover crumbs and a dash of cinnamon.

Serve immediately or refrigerate.
18 servings
3 points per serving
Points were figured out on Weight Watchers recipe builder/calculator

Notes: Cut the calories, fat and sugar where you can and where you choose! I used skim milk and it worked fine, but I don’t care for sugar free and so used regular instant pudding.
 

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