Description
Individual pumpkin gingerbread trifles are a delicious, lightened-up treat that’s perfect for the holiday season. Layers of spiced cake mix, whipped topping, and a pudding layer made with almond milk provide all of the best flavors of the season in one bite! Make them in individual glasses for a lovely presentation.
Ingredients
- 1 (15.25 oz) box of spice cake mix
- 1 can (15 oz) pumpkin puree
- 1 cup water
- 1 (1 oz) box no sugar added instant vanilla pudding mix
- 1 cup almond milk (or milk of your choice)
- 1 tbsp baking splenda
- 1 tsp pumpkin pie spice
- 24 oz light Cool Whip topping (or TruWhip)
- 1 cup gingersnaps, crushed (optional)
Instructions
- Preheat the oven to 350° F. Spray a 9×13 inch baking pan with nonstick spray.
- In a large bowl, stir together the boxed cake mix, 1 cup (8 0z) of the pumpkin puree, and 1 cup of water. Stir until no lumps remain, and transfer to the baking pan. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool.
- Once cool, crumble the cake or cut into small squares for layering. Set aside.
- While the cake is baking, make the pudding layer. In a large bowl, whisk the pudding mix and the almond milk for 2 minutes. It should begin to thicken. Let rest for 2 minutes to thicken some more. Next, fold in 8 oz cool whip, the remaining pumpkin puree, the splenda, and pumpkin pie spice.
- To assemble, first layer half of the cake, then half of the pudding mixture, then half of the remaining whipped topping. Then layer the three again and top with the crushed gingersnaps or a dash of pumpkin pie spice.
Notes
Sweetener: Prefer to use Stevia, Monkfruit, or another sweetener instead of baking Splenda? Go for it! Just add a small amount of sweetener to the pudding mixture a bit a a time until you reach the desired level of sweetness.
Whipped Topping: Cool Whip (any variety), TruWhip, or homemade Whipped Cream will all work for this recipe. Other whipped topping alternatives may work, but we have not personally tested them.
- Category: Dessert
