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Pumpkin & Gingerbread Trifle

Pumpkin & Gingerbread Trifle

Pumpkin & Gingerbread Trifle
This nutritional breakdown is for 8 servings.

Calories 315 (3% from fat)
Fat 1 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 3 mg.
Sodium 518 mg.
Carb. 65 gram
Fiber 4.7 gram
Sugar 16 gram
Sugar Alcohol 1.3 gram
Protein 11 gram

This nutritional breakdown is for 8 servings and includes everything EXCEPT the gingerbread, in case you decide to use your own mix.

Calories 155 (1% from fat)
Fat .2 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 2 mg.
Sodium 389 mg.
Carb. 31 gram
Fiber 1.7 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 4.6 gram

Ingredients


gingerbread cake
(We used the gingerbread cake recipe HERE.)

2 packages (1 oz. each) Sugar Free, Fat Free Instant Butterscotch Jell-O Pudding Mix

4 cups fat free milk

1 can (15 oz.) solid-pack pumpkin (NOT Pumpkin Pie Mix!)

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground allspice

1 carton (12 oz.) frozen fat free whipped topping, thawed


This dessert takes about 1 hour to make if done from scratch. It can be made ahead of time and looks great when you need to bring something for a party. Just don't tell anyone it's low-fat!

1. Start by making the gingerbread. You can use a prepared mix, but many are high in fat and sugar. For the healthiest option make our gingerbread loaf recipe. Click Here for the complete recipe.

2. Once the gingerbread is made, crumble it into small pieces and set 1/4 cup aside.

3. In a mixing bowl whisk together the pudding and milk for 2 minutes, until it's begun to set. Let stand for 2 minutes. Then stir in the next five ingredients, pumpking through allspice, until well blended.

4. In a trifle bowl (ours is 7-1/2 inches wide and 5 inches deep) or a deep glass serving bowl, layer your ingredients like this:

A quarter of the gingerbread cake
Half the pumpkin mixture
A quarter of the gingerbread cake
Half the whipped topping
A quarter of the gingerbread cake
Half the pumpkin mixture
A Quarter of the gingerbread cake
Half the whipped topping
Sprinkle top with 1/4 cup of gingerbread crumbs you set aside.

Yield: 8 Large Servings
Yield: 16 Small Servings


Pumpkin & Gingerbread Trifle 

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