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Pumpkin Trifle

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  • 3 cups, cold fat-free milk
  • 2 small packages vanilla, sugar-free pudding mix
  • 1 (15oz) can pumpkin
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1 2/3 cups ginger snap crumbs, roughly crushed
  • 2 ½ cups fat-free whipped topping

Place milk in large mixing bowl and add pudding mixes, beat on high for 2 minutes. Chill pudding for 5-10 minutes. Add pumpkin and spices to pudding and stir well. Set aside. To assemble trifle, sprinkle 2/3 cup of ginger snap crumbs in the bottom of a large clear, glass bowl. Gently spread about 2 cups of pumpkin pudding over crumbs. Spread 1 ½ cups of whipped topping over pudding. Repeat layers. Top with remaining crumbs to garnish. Chill trifle until ready to serve.

Yield: 12 servings

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