Pumpkin Trifle   shared by Emma

 

>From Light & Tasty

There's more to pumpkin than pie, as Hyla Lehenbauer points out

with this impressive trifle. "It looks so elegant with

alternating layers of gingerbread cake and pumpkin/butterscotch

pudding," she writes from New London, Missouri. "Try making it

ahead of time for a fuss-free dessert when you're planning to

entertain guests."

 

SERVINGS 18

CATEGORY Lower Fat

PREP 60 min.

TOTAL 60 min.

 

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 slightly thickened. Let stand for 2 minutes or until

soft-set. 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 reserved cake crumbs. Serve immediately or

refrigerate until serving. Yield: 18 servings.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008


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