1 pkg of gingersnap wafers (16 oz box)
4 pkgs sugar free instant butterscotch pudding
15 oz can pumpkin
4 c. fat free milk (skim)
1 1/2 teas cinnamon
1/4 teas. ground ginger
1/2 teas. ground nutmeg (I grate fresh nutmeg)
1/4 teas. ground allspice
12 oz lite or fat-free whipped topping
In lg bowl combine milk and pudding mixes. Whisk for 2 min. and chill few minutes till thickened. Stir in pumpkin and spices till well blended.
In very large trifle bowl layer gingersnaps, facing them to decorate sides of bowl. half the pudding, layer of gingersnaps, half of the whip topping, and repeat layers.
Chill till serving. It goes very fast, lol! Served it on New Years Day for a brunch spread
I prepared---it's light and somewhat nutritious.
few gingersnaps in center of bowl and small dollops of cool whip. Chill.
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