Barb Bouldrey
14th November 2005, 02:38 PM (14:38)
I saw this made on Paula Deen's Home Cooking and changed it to make it suitable for a diabetic:
Pumpkin Trifle
1. Prepare a gingerbread mix and bake it. Let it cool.
2. Prepare 1 sm. box of sugar free vanilla pudding and refrigerate.
3. Crush 1 cup of pecans
4. Thaw 1 container of KoolWhip Lite
When cake is cool:
1. Blend 1 can of pumpkin with the vanilla pudding and add 1/2 cup Splenda brown sugar and 1 teaspoon cinnamon.
2. Using a small punch bowl, trifle bowl, or large chip bowl:LAYER:
1/2 gingerbread, broken in pieces
1/2 pumpkin/pudding mix
1/2 KoolWhip
Sprinkle with 1/2 of the pecans
REPEAT A SECOND LAYER.
On the show, Paula topped it with crushed gingersnap cookies. Since they do have some sugar in them and I do not usually buy them, I opted for the pecans.
Barb
Pumpkin Trifle
1. Prepare a gingerbread mix and bake it. Let it cool.
2. Prepare 1 sm. box of sugar free vanilla pudding and refrigerate.
3. Crush 1 cup of pecans
4. Thaw 1 container of KoolWhip Lite
When cake is cool:
1. Blend 1 can of pumpkin with the vanilla pudding and add 1/2 cup Splenda brown sugar and 1 teaspoon cinnamon.
2. Using a small punch bowl, trifle bowl, or large chip bowl:LAYER:
1/2 gingerbread, broken in pieces
1/2 pumpkin/pudding mix
1/2 KoolWhip
Sprinkle with 1/2 of the pecans
REPEAT A SECOND LAYER.
On the show, Paula topped it with crushed gingersnap cookies. Since they do have some sugar in them and I do not usually buy them, I opted for the pecans.
Barb