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Pumpkin-Gingersnap Trifles
Prep: 45 minutes plus cooling
Cook: 7 minutes • Makes: 8 trifles
1-1/2 cups chopped pecans
1/4 cup honey
1/4 teaspoon salt
1 can (12 ounces) evaporated milk
1 package (1 ounce) sugar-free fat-free vanilla instant pudding and pie filling
1 can (15 ounces) 100% pure pumpkin
1 teaspoon pumpkin pie spice
1 container (12 ounces) whipped topping, thawed
2 cups coarsely crumbled gingersnap cookies (about 7 ounces)
1.Line rimmed baking pan with foil; spray with nonstick cooking spray. In large nonstick skillet, toast pecans over medium heat 5 minutes or until fragrant and lightly browned, shaking pan often to prevent burning. Stir in honey and cook 2 minutes, stirring occasionally. Remove skillet from heat; stir in salt. Spread pecans in single layer on prepared pan; cool 30 minutes.
2.Meanwhile, in large bowl, beat evaporated milk and pudding and pie filling with whisk 2 minutes. Refrigerate 5 minutes. Stir in pumpkin and pumpkin pie spice. Refrigerate 10 minutes.
3.Into eight (12-ounce) parfait or water glasses, layer about 1/4 cup pumpkin mixture, 1 tablespoon pecans, 1/4 cup whipped topping and 2 tablespoons cookies; repeat layers. To serve, top each trifle with 1-1/2 tablespoons whipped topping and 1 tablespoon pecans.
Approximate nutritional values per serving:
498 Calories, 28g Fat (12g Saturated), 13mg Cholesterol,
448mg Sodium, 54g Carbohydrates, 4g Fiber, 7g Protein
Helpful Tip:
> Trifles can be prepared, covered and refrigerated up to 4 hours in advance. Top with whipped topping and pecans just before serving.
