By Dawn Hall, author of the Busy People’s Cookbook Series

Pumpkin Trifle
Pretty layers of pumpkin and cream filling make my mouth water.

1  (10-ounce) angel food cake, cut into bite-size pieces
2  cups pumpkin pie mix (the seasoning is already in this and I use 16-ounces of a 29-ounce can)
4  plus 2 teaspoons finely chopped walnuts
2  (1.7-ounce) packages sugar-free, fat-free instant vanilla pudding mix
1  (8-ounce) package fat-free cream cheese
2  cups fat-free, low-carb milk
4 ounces fat-free dessert whipped topping (half an 8-ounce container)

• Mix the angel food cake, pumpkin pie mix, and 4 teaspoons walnuts in a large bowl.
• In a large mixing bowl stir together the vanilla pudding mix, cream cheese, milk, and dessert whipped topping.
• In a large trifle bowl or large glass bowl put 1 1/3 cups of the pudding mixture on the bottom. Then place 1 1/2 cups of pumpkin mixture on top of the cream mixture. Repeat the layers.
• Top with 1 1/3 cups of the cream mixture.
• Sprinkle with the remaining 2 teaspoons chopped walnuts.

Yield: 15 (1/2-cup) servings

Calories: 149 (5% fat); Total Fat: 1g; Cholesterol: 3mg; Carbohydrate: 28g; Dietary Fiber: 1g; Protein: 6g; Sodium: 546mg
Diabetic Exchanges: 1/2 very lean meat, 2 other carbohydrate

Preparation time: 20 minutes or less
Total time: 20 minutes or less