Christmas Baking

I had a very long conversation with my mom this morning about our holiday baking day (which happens to be December 20th and of course I will take and post pictures of everything!!) But it was so fun to talk about all the cookies and pies we are going to crank out! My favorite holiday dessert is my Pumpkin Gingerbread Trifle! It is AMAZING in taste AND calories! This is our Christmas Eve tradition and this year I think I am going to spice it up a little and make individual trifles in my mom’s martini glasses! FUN!

PUMPKIN GINGERBREAD TRIFLE

1 (14 ounce) package gingerbread mix (I use the gluten-free gingerbread mix by the Gluten-Free Pantry)

2 (1 ounce) packages, vanilla sugar-free, fat-free instant pudding mix

3 cups cold skim milk

1 (15 ounce) can solid packed pumpkin

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

2 ½ cups fat-free Cool  Whip

½ cup gingersnaps, roughly crushed (I use the gluten-free gingersnaps by Midel)

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. Sprinkle crushed gingersnaps over the Cool Whip topping for garnish.

 Refrigerate overnight and/or chill until ready to serve.

 Serves: 12

CALORIES 274; FAT 2g (0g saturated fat); CHOLESTEROL 2mg; SODIUM 672.6mg; CARBOHYDRATE 55.3g; FIBER 3.34g; SUGAR 20.5g; PROTEIN 6.49g