Pumpkin Trifle

Yield: 18 servings

Ingredients

• 1 (14 1/2 ounce) box gingerbread cake mix
• 1 1/4 cups water
• 1 egg
• 4 cups cold fat-free milk
• 4 (1 ounce) boxes sugar-free instant butterscotch pudding mix
• 1 (15 ounce) can solid-pack pumpkin
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 (12 ounce) container reduced-fat frozen whipped topping, thawed

Instructions

1. In a mixing bowl, combine cake mix, water and egg; mix well. Pour into an ungreased 8 inch square baking pan.
2. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near center comes out clean.
3. Cool for 10 minutes before removing from pan to a wire rack.
4. When completely cooled, crumble cake. Set aside 1/4 cup crumbs for garnish.
5. In a bowl, whisk milk and pudding mixes together for 2 minutes or until slightly thickened.
6. Let stand for 2 minutes or until soft set.
7. Stir in pumpkin and spices; mix well.
8. In a trifle bowl or a 3 1/2 quart 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.
9. Repeat layers. Garnish with the reserved cake crumbs.
10. Serve immediately or refrigerate.

Nutrition

Per 3/4 cup serving: Calories: 194 Fat: 6g (3g saturated fat) Cholesterol: 13mg Sodium: 451mg Carbohydrate: 31g Fiber: 1g Protein: 4g

Exchanges: 2 starch, 1 fat