Pumpkin Trifle
I made this again this year to take to MILs. I forgot what a hit this is. Its a recipe from WW that my friend made and then passed on to me. Its in the cookbook thread but I thought I would share it.
Pumpkin Trifle
Recipe is a Weight Watchers Recipe.
A great healthy dessert for Thanksgiving and other fall dinners.
14-1/2 oz. pkg. gingerbread cake mix
1-1/4 c. water
1 egg
4 c. milk
4 1-oz. pkgs. sugar-free instant butterscotch pudding mix
15-oz. can pumpkin
1 t. cinnamon
1/4 t. ground ginger
1/4 t. nutmeg
1/4 t. allspice
12-oz. container frozen whipped topping, thawed
Serving Size: Serves 18
Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an
ungreased 8'x8' baking pan. Bake at 350 degrees for 35 to 40 minutes, or
until a toothpick inserted near the center comes out clean. Cool for 10
minutes; turn out of pan onto a wire rack. When completely cooled, crumble cake and set aside, reserving 1/4 cup crumbs for garnish.
Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices;
mix well.
In a trifle bowl or 3-1/2 quart glass serving bowl, layer one-quarter of the cake crumbs, one-half of pudding mixture, one-quarter of crumbs and one-half of whipped topping. Repeat layers, ending with topping. Garnish with reserved cake crumbs. Serve immediately or refrigerate.
Pumpkin Trifle
Recipe is a Weight Watchers Recipe.
A great healthy dessert for Thanksgiving and other fall dinners.
14-1/2 oz. pkg. gingerbread cake mix
1-1/4 c. water
1 egg
4 c. milk
4 1-oz. pkgs. sugar-free instant butterscotch pudding mix
15-oz. can pumpkin
1 t. cinnamon
1/4 t. ground ginger
1/4 t. nutmeg
1/4 t. allspice
12-oz. container frozen whipped topping, thawed
Serving Size: Serves 18
Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an
ungreased 8'x8' baking pan. Bake at 350 degrees for 35 to 40 minutes, or
until a toothpick inserted near the center comes out clean. Cool for 10
minutes; turn out of pan onto a wire rack. When completely cooled, crumble cake and set aside, reserving 1/4 cup crumbs for garnish.
Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices;
mix well.
In a trifle bowl or 3-1/2 quart glass serving bowl, layer one-quarter of the cake crumbs, one-half of pudding mixture, one-quarter of crumbs and one-half of whipped topping. Repeat layers, ending with topping. Garnish with reserved cake crumbs. Serve immediately or refrigerate.
