Recipe courtesy of: Dashing Dish
1 (18.25-oz) box spice-style cake mix (you could also use reduced sugar cake mix for even lower sugar/calories!)
1 1/2 (15-oz) cans pure pumpkin
1 (1 oz) box no sugar added instant vanilla (or butterscotch) pudding mix
1 cup fat free milk (or milk substitute of choice)
1 tbs brown sugar (or sweetener of choice)
1 1/2 teaspoon cinnamon (or pumpkin pie spice!)
2 (12-ounce) containers light whipped topping
*Optional: 1/3 cup gingersnaps, crushed
To make the cake layer, start by preheating the oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick spray. Combine cake mix, 1 can pumpkin puree, and 1/2 cup water in a large bowl. Mix until well combined, and transfer into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean. When completely cooled, crumble the cake (or cut into small squares depending on the look you want) and set aside.
Meanwhile, in a large bowl, whisk milk and pudding mix together for about 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in 1 container of cool whip, and 1/2 can of pumpkin, brown sugar, and spices until well blended.
In a trifle bowl or (a large pretty glass serving bowl), layer a fourth of the cake, half of the pudding/pumpkin mixture, a fourth of the cake, and half of the whipped topping. Repeat layers until the trifle glass is filled to the top. (I like to end with the whip cream layer!)
Garnish with cinnamon or crushed gingersnaps if desired. Refrigerate for 1 hour, or until ready to serve. (Also tastes great when made the night before!)
Note: *You may also use wineglasses or individual dessert glasses for individual trifles!
Servings: 16 (~1 cup per serving)
Calories: 175 per serving
Weight Watcher Points Plus: 6 per serving