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Pumpkin-Pear Gingersnap Trifle

Prep time

20 min

Total time

1 hr 20 min

Servings

Makes 12 servings, 1/2 cup each.

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    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 frozen 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
Preparation
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pumpkin, spices and 1 cup whipped topping.
  • 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 whipped topping.
  • Refrigerate 1 hour.

Nutrition Notes

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

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.

122843
Calories 140
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Cholesterol 0mg
Sodium 230mg
Total Carbohydrate 25g
Dietary Fiber 1g
Total Sugars 11g
Protein 2g
Vitamin C 0% DV
Calcium 6% DV
Iron 6% DV

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