Tuesday, August 30, 2011

Pumpkin Gingerbread Trifle Recipe

Ingredients

  • 2 (14-ounce) packages gingerbread mix
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen whipped topping
  • 1/2 cup gingersnaps, optional

Directions

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

2 comments:

~Pam~ said...

Hi Peggy!
Oh YUM! That recipe sounds wonderful, I have to remember to make that for Thanksgiving. :-)
Hope you are having a blessed day.
~hugs~

Linda said...

This trifle looks amazing for fall! And I'll bet it is really yummy.

Thanks for the idea and the recipe.

Linda @ Truthful Tidbits