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Pumpkin-Pear Gingersnap Trifle

Pumpkin-Pear Gingersnap Trifle

Prep time20 min
Total time1hr 20min
ServingsMakes 12 servings, 1/2 cup each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 3g 
   Saturated fat 2g 
Cholesterol 0mg 
Sodium 230mg 
Carbohydrate 25g 
   Dietary fiber 1g 
   Total sugars 11g 
Protein 2g 
Vitamin C0 %DV
Calcium6 %DV
Iron6 %DV

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