This stacked-to-the-heavens trifle serves up the delicious flavor of pumpkin pie, with less work!
2 (15.25 oz.) pkgs.** gingerbread mix,** like Betty Crocker
1 (1.5 oz.) pkg. instant fat-free, sugar-free vanilla pudding mix
1 (30 oz.) can pumpkin-pie filling
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
6 cups fat-free whipped topping
6 gingersnap cookies
Heat oven to 350°F. Prepare gingerbread mix as package directs. Divide batter between two greased 8" pans. Bake 30 min. or until done. Let cool.
Prepare pudding mix as package directs; stir in next 3 ingredients.
Crumble gingerbread. In trifle bowl, layer 1/2 gingerbread, 1/2 pudding and 1/2 whipped topping. Repeat layering once. Chill until ready to serve. Garnish with gingersnap cookies.
Active time: 15 min.
*Total time: *1 hr.
Per serving: Cal. 280 Pro. 4g Carb. 50g Fiber 4g Sug. 23g
Chol. 20mg Sod. 470mg Total fat: 6g Sat. 2g Trans. 0g
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