Pumpkin Trifle

Source: Diabetes Forecast

Makes: 12 Servings; ½ cup per serving

Ingredients

• 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

Directions

1. 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.

2.  Add pumpkin and spices to pudding and stir well.  Set aside.

3.  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.

Nutrition Facts

Calories: 135, Fat: 2g, Carbohydrates: 26 g, Protein: 3 g, Calcium: 8%