Pumpkin-Butterscotch Gingerbread Trifle

Desserts

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

Average Rating: 4.787096

TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
YIELD: 16 servings.

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 can (15 ounces) pumpkin
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Instructions

1. Prepare and bake gingerbread mix according to package directions for cake. Cool completely.
2. Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin.
3. In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

Nutrition Facts

3/4 cup: 220 calories, 6g fat (3g saturated fat), 13mg cholesterol, 325mg sodium, 33g carbohydrate (18g sugars, 1g fiber), 4g protein.
Diabetic Exchanges:
2 starch, 1 fat.