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Recipe Detail

Pumpkin Trifle

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Number of Servings:

Ingredients:

  1. 3 cups - cold fat-free milk
  2. 2 packages - 1 oz. fat-free butterscotch pudding
  3. 1 cans - 15 oz. pumpkin (not pumpkin pie filling)
  4. 3/4 teaspoons - ground cinnamon
  5. 1/4 teaspoons - ground nutmeg
  6. 1/4 teaspoons - ground ginger
  7. 1 2/3 cups - roughly crushed ginger snap cookies
  8. 2 1/2 cups - fat-free Cool Whip

Directions:

Combine milk and pudding – beat for 2 minutes

Chill pudding in refrigerator for 5-10 minutes

Add pumpkin and spices to pudding and mix well

Assemble Trifle:
Sprinkle 2/3 cup crushed cookies onto bottom of a large glass bowl.
Spread about 2 cups of the pudding mixture over the cookies.
Spread 1 ½ cups cool whip on top of pudding.
Repeat procedure and top with Cool Whip.
Sprinkle with cookie crumbs for garnish.

Chill until ready to serve,


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