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Pumpkin Cheesecake Trifle

Pumpkin Cheesecake Trifle

Try this no sugar coconut cream pie recipe for a light, creamy dessert. Get inspired for pumpkin cheesecake trifle and other easy, healthy treats.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 people
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 9-inch pie crust regular or graham cracker
  • 1 package sugar-free instant vanilla pudding mix (about 3.4 oz)
  • 1.75 cups cold milk (or your milk of choice)
  • 1 carton light whipped topping (8 ounces, thawed)
  • 1 cup flaked coconut toasted and divided

Equipment

  • 9-inch pie plate
  • Electric hand mixer or stand mixer
  • Medium mixing bowl
  • Spatula
  • Baking sheet (for toasting coconut)
  • Wire cooling rack

Method
 

  1. Bake the pie crust according to package directions until golden brown; let cool completely.
  2. In a medium mixing bowl, pour cold milk and sprinkle the sugar-free instant vanilla pudding mix over it.
  3. Using an electric mixer on low speed, beat for two minutes until thick and smooth.
  4. Gently fold in three-quarters of the toasted coconut and all of the thawed light whipped topping until just combined.
  5. Pour the creamy mixture into the cooled pie crust and spread evenly; top with remaining toasted coconut.
  6. Refrigerate for at least 3-4 hours, preferably overnight, until set.

Nutrition

Calories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 2gVitamin A: 2IUCalcium: 4mgIron: 2mg

Notes

This recipe is highly appreciated for its ease and irresistible flavor. A dessert that will impress your pastry skills!
Tried this recipe?Let us know how it was!