Pumpkin-Pear Gingersnap Trifle

6  Ratings
  • 20 min prep
  • 1 hr 20 min total
  • Makes 12 servings, 1/2 cup each.


Pumpkin-Pear Gingersnap Trifle Recipe

Ingredients

  • 1 pkg. (1 oz.) vanilla fat-free sugar-free instant pudding mix
  • 1-1/2 cups cold fat-free milk
  • 1/2 cup canned pumpkin
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
  • 30 NABISCO Ginger Snaps, coarsely crushed (about 2 cups)
  • 1 can (15.25 oz.) pear slices in juice, well drained

Instructions

  • Beat  pudding mix and milk in medium bowl with whisk 2 min. Stir in pumpkin, spices and 1 cup COOL WHIP.
  • Layer  1/3 of the gingersnap crumbs and half each of the pears and pudding mixture in large serving bowl; repeat layers. Top with remaining crumbs and COOL WHIP.
  • Refrigerate  1 hour.

Recipe Tips

How to Crush the Ginger SnapsPlace ginger snap cookies in large resealable bag; roll over them gently with a rolling pin (or hit with a meat mallet) until cookies are crushed to desired size crumb.

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Nutrition Information

Makes 12 servings, 1/2 cup each.
  • Generally Nutritious
  • Good source of vitamin A or C

Carb Choices

1-1/2

Diet Exchange

1-1/2 Starch,1/2 Fat

Nutrition Notes

The pumpkin is an excellent source of vitamin A in this seasonal trifle.

Nutrition per serving:

    • Calories 140 
    • Total fat 3 g
    • Saturated fat 2 g
    • Cholesterol 0 mg
    • Sodium 230 mg
    • Carbohydrate 25 g
    • Dietary fiber 1 g
    • Total sugars 11 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A n/a
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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