The Fabulous Life of Ang

PUMPKIN TRIFLE

One of the things I have been doing a lot of lately is cooking. As we are attempting to be more healthy at our house and not hit up McDonald's everytime we are hungry. This recipe I tried last weekend is PHENOMENAL and not very high in fat. We put ours in a big tupperware container, as we didn't want to put it in a fancy trifle dish.

Here it is:

1 package (14.5oz) 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 15oz solid pack pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon each ground ginger, nutmeg, and allspice

12 ounces reduced fat frozen whipped topping, thawed

Preheat oven to 350 degrees. In a mixing bowl, combine the cake mix, water & egg; mix well. Pour into an ungreased 8 inch square baking pan. Bake 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 of crumbs for garnish.

In 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, mix well. In a trifle bowl or 3.5 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. Repeat layers. Garnish with reserved cake crumbs, refrigerate until ready to serve.

This is perfect to bring and make for Thanksgiving and it makes about 18 servings.

Try it and let me know if you like it:) Cheers, Ang