Pumpkin-Pear Gingersnap Trifle
Prep time20 min
Total time1hr 20min
ServingsMakes 12 servings, 1/2 cup each.
Ingredients
- 1 pkg. (1 oz.) vanilla fat-free sugar-free instant pudding mix
- 1½ cups cold fat-free milk
- ½ cup canned pumpkin
- ½ tsp. ground cinnamon
- ¼ 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 Snaps
Place 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 InformationNutrition Per Serving | |
|---|---|
| Calories | 140 |
| % Daily Value* | |
| Total fat 3g | |
| Saturated fat 2g | |
| Cholesterol 0mg | |
| Sodium 230mg | |
| Carbohydrate 25g | |
| Dietary fiber 1g | |
| Total sugars 11g | |
| Protein 2g | |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 6 %DV |