Pumpkin Mango Mousse Trifle

This recipe is low in every way.  Low in calories.  Low in carbs.  Low in sugar.  Low in fat.  Makes 12 servings. 

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    • 2 Pkg. (1.5 to 2 oz. each) vanilla flavor fat free sugar free instant pudding
    • 2 ½ Cups cold fat-free milk
    • 1-15 oz. Can  pumpkin pie mix
    • 7 oz. Mango pulp, frozen
    • 1 tsp. Pumpkin pie spice
    • 1-8 Tub whipped topping, lite
    • 1 Regular size angel food cake, cubed
    • 1-8 oz. Bag mango chunks, frozen (thawed slightly)
    • Fresh  berries
    • 10 Maria cookies (optional)
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    Step 1 In a blender, mix the first five ingredients until thickened (about 1 minute).
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    Step 2 Pour into a large mixing bowl, fold in whipped topping and refrigerate for one hour.
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    Step 3 After an hour, cube angel food cake and spread half the cubes onto the bottom of trifle bowl.
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    Step 4 Sprinkle with half the mango chunks and half the berries.  Then add half of the pumpkin mango mixture.
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    Step 5 Continue layering with remaining ingredients.
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    Step 6 Sprinkle with crushed Maria cookies and arrange 4 or 5 whole cookies.
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    Alternate Serving Suggestion 1 Arrange using 12 long stemmed glasses.
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    Alternate Serving Suggestion 2 Mousse is also delicious without anything else.
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