Welcome family and friends! I decided to create this blog in hopes of displaying heirloom recipes and stories from both sides of my family to be handed down to my children and extend my findings and my own creations to my relatives and friends for years to come. I have hopes my extended family of cousins across the country can access this site and will contribute. I carry a certificate in Basics and Gourmet Cooking.
Wednesday, August 25, 2010
Patti's Butterscotch Pumpkin Trifle--Sugar Free/Low Fat
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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