Pumpkin Gingerbread Trifle
14 oz pkg gingerbread mix
2 (1 oz) packages, vanilla sugar-free, fat-free instant pudding mix
2 1/2 cups skim milk
15 oz can solid packed pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
8 oz Cool Whip Lite

Bake the gingerbread according to package directions; cool completely. Place milk in a large mixing bowl. Slowly add pudding mixes while mixer is running. Beat for 2 minutes on high-speed. Chill pudding in refrigerator for 5 to 10 minutes. Add pumpkin and spices to pudding and stir well. Set aside. To assemble trifle, crumble ½ of the gingerbread in the bottom or trifle bowl. Gently spread ½ of pudding mixture over gingerbread. Spread 1 ¼ cup of Cool Whip on top of pudding. Repeat layers one more time. Refrigerate overnight and/or chill until ready to serve.
Yield: 12 servings. Per serving= 237 Calories; 7g Fat (27.6% calories from fat); 4g Protein; 38g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 455mg Sodium.