Low-Fat Pumpkin Trifle

My sweet friend Janelle from Comfy in the Kitchen writes: "I brought this dessert to Courtney’s house when she hosted a wonderful Thai meal last week. I had so many ladies come up to me and ask me for the recipe….so here it is! A beautiful, delicious, festive and low-fat (yes, I said it!) dessert for the holidays!


This is a recipe I used from my “Taste of Home Entertaining” book. It is the most requested recipe from “Taste of Home’s, Light and Tasty ” magazine.


I pray you have a very Happy Thanksgiving! May God bless all of you who are preparing meals for your loved ones-may He give you strength, time management, and the ability enjoy sweet fellowship on this special day."

Start off by making the cake part of the Trifle: Combine spice cake, 1 egg, water and mix well

Pour into an ungreased 8 inch baking dish and bake at 350 for 35-40 mins until well set. Let cool.


Then, to make your filling: 4 butterscotch instant pudding mixes, 1 15 oz can of pumpkin (you can use EASY pumpkin mix -"with the spices", or you may add 1 tsp of pumpkin spice to this step)


FIRST make just the pudding- beat the pudding mixes with the milk

It will begin to thicken -let set for about 5 mins until it is of pudding consistency.

Add pumpkin and spices (if applicable)and stir well (you may use an electric mixer on low if you desire)
Get out your Trifle bowl and start layering (you will need to get out your Cool Whip at this time!) Begin with the Spice Cake- crumble with your fingers and lay at the bottom of the bowl (if you don't have an "official" trifle bowl-have no fear, I used a regular old mixing bowl for years until I found this one at JCPenny Outlet-Wohoo!)

Spread your pudding/pumpkin mixture on top and then crumble more cake on top of that

Add in a layer of Cool Whip


Do as many layers as you can- I topped mine with Cool Whip and dotted with the pumpkin mixture and sprinkled extra cake on top. You are going to LOVE this!!!!!! OH YUMMM!!!!

Pumpkin Trifle
(18 servings)

Cake:
1 box Spice Cake
1 ¼ cups water
1 egg

*Mix all ingredients and bake in an 8x8 pan at 350 for 35 mins or until set. Cool on stove or wire rack.

Pudding Filling:
4 cups skim milk
4 packages (1 oz each) instant butterscotch pudding mix
1 can (15 oz) pumpkin mix- you can use EASY, but eliminate the spices below
1 ½ tsp Pumpkin Spice (or 1 tsp cinnamon, ¼ tsp of each: ginger, nutmeg and allspice)
* In a large bowl mix milk with pudding mix. Let sit until it thickens (appx 5 mins). Add pumpkin and spices and mix well.

1 carton (12 oz) light whipped topping

Layering Process:
In a Trifle bowl (or any large bowl) layer:
1. A fourth of the cake crumbled with your hands
2. Half of the pumpkin mixture
3. A fourth of the cake crumbled
4. Half the whipped cream
5. Repeat the layers
6. Garnish with whipped topping and cake crumbs
7. Refrigerate until ready to serve.

Walk with the King!


You can follow Janelle on her own blog she just launched titled Comfy In The Kitchen! Follow Janelle on Facebook and Twitter.

I am participating in What's Cooking Wednesday, Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. I am also linked up to Raising Homemakers Weds. link up and Works For Me Wednesday! For more blogger recipes go to these links.