Pumpkin Caramel Trifle

Adapted from The J.M. Smucker Company

  • 14 ozs pumpkin quick bread mix
  • 1 cup water
  • 2 tbsps olive oil
  • 1 whole egg
  • 3 cups fat-free milk
  • 6 3/4 ozs cheesecake flavor pudding mix
  • 8 ozs Cool Whip Free
  • 1/2 cup fat-free caramel topping
  • 1 tsp cinnamon
  • 6 tbsps pecans, chopped
Pumpkin Caramel Trifle
Preheat oven to 375. Prepare a 13"x9" pan with cooking spray; set aside. In a mixing bowl, combine quick bread mix, water, oil, and egg. Mix until all is moistened. Pour into prepared pan. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Once bread is cooled, cut into one inch cubes; set aside. In a mixing bowl, combine milk and pudding mixes; set aside. In a smaller bowl, combine caramel topping and cinnamon; set aside. Layer 1/3 of cubes in a 2 1/2-quart trifle dish. Top with 1/3 pudding mixture, one cup whipped topping, two tablespoons caramel topping and two tablespoons pecans. Repeat twice to make three layers. Spread remaining whipped topping evenly over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.
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Posted: 6/6/2013
Desserts
Rated by 0 users (0.00)
WW Points* : 6.94
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 338
Calories from Fat 58 (17%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 0.8g 4%
Monounsaturated Fat 2g
Polyunsaturated Fat 0.9g
Trans Fat 0g
Cholesterol 17g 6%
Sodium 510mg 21%
Potassium 6mg 2%
Total Carbohydrate64g 21%
Dietary Fiber 2g 8%
Sugars 41g
Protein 5g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.