Adapted from
The J.M. Smucker Company
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14 ozs
pumpkin quick bread mix
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1 cup
water
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2 tbsps
olive oil
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1 whole
egg
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3 cups
fat-free milk
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6 3/4 ozs
cheesecake flavor pudding mix
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8 ozs
Cool Whip Free
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1/2 cup
fat-free caramel topping
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1 tsp
cinnamon
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6 tbsps
pecans, chopped
Preheat oven to 375. Prepare a 13"x9" pan with cooking spray; set aside. In a mixing bowl, combine quick bread mix, water, oil, and egg. Mix until all is moistened. Pour into prepared pan. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Once bread is cooled, cut into one inch cubes; set aside. In a mixing bowl, combine milk and pudding mixes; set aside. In a smaller bowl, combine caramel topping and cinnamon; set aside. Layer 1/3 of cubes in a 2 1/2-quart trifle dish. Top with 1/3 pudding mixture, one cup whipped topping, two tablespoons caramel topping and two tablespoons pecans. Repeat twice to make three layers. Spread remaining whipped topping evenly over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.