Makes: 12 Servings; ½ cup per serving
3 cups low fat milk, cold
2 (1 oz.) packages vanilla pudding mix, sugar free
1 (15 oz.) can 100% pure pumpkin
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 2/3 cups ginger snaps, crushed
2 ½ cups whipped topping, low fat
- Place the cold milk in a large mixing bowl. Slowly add pudding mixes while mixer is running. Beat for 2 minutes on high speed, scraping down sides as needed. Chill pudding for 10 minutes in refrigerator.
- Add pumpkin and spices to pudding and stir well. Set aside.
- To assemble trifle, sprinkle 2/3 cup of ginger snap crumbs in the bottom of a large clear, glass bowl. Gently spread about 2 cups of the pumpkin pudding over the crumbs. Spread 1 ½ cups of whipped topping on top of the pudding. Repeat procedure with another 2/3 cups of crumbs and remaining pudding mixture. Top with 1 cup of whipped topping and sprinkle with 1/3 cup of crumbs for garnish. Chill until ready to serve.
Calories: 135, Fat: 2g, Carbohydrates: 26 g, Protein: 3 g, Calcium: 8%