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Pumpkin Trifle

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. —Lyla Lehenbauer, New London, Missouri

18 ServingsPrep: 1 hour + cooling

Ingredients

1 package (14-1/2 ounces) gingerbread cake mix
1-1/4 cups water
1 egg
4 cups cold fat-free milk
4 packages (1 ounce each) 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

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-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 a wire 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
thickened. Stir in pumpkin and spices until well blended.
In a trifle bowl or 3-1/2-qt. 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. Repeat layers. Garnish with

2 of 2

Pumpkin Trifle (continued)

Directions (continued)

reserved cake crumbs. Serve immediately or refrigerate until
serving. Yield: 18 servings.

Nutrition Facts: One serving (3/4 cup) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 451 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.