Pumpkin Gingerbread Trifle |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This one is courtesy of my aunt, Dorothy, who brought it to Thanksgiving last year. I think it was the only dish which had no leftovers to divide after the holiday. I've been waiting for the cooler weather to share this one. Read more . Prep time is a guess: The real answer is however long it takes to make and cool 2 batches of gingerbread mix and a box of pudding. Ingredients:
2 (14oz) packages gingerbread mix |
1 (5.1oz) box cook-and-serve vanilla pudding mix |
1 (30oz) can pumpkin pie filling |
1/2 cup packed brown sugar |
1/3 tsp ground cardamom or cinnamon |
1 (12oz) container frozen whipped topping, thawed |
1/2 cup gingersnaps, optional (but recommended!) |
Directions:
1. Bake the gingerbread according to the package directions; cool completely.
2. Meanwhile, prepare the pudding and set aside to cool.
3. Stir the pumpkin pie filling, sugar, and cardamom or cinnamon into the pudding.
4. Crumble 1 batch of gingerbread into the bottom of a large serving bowl.
5. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
6. Repeat with the remaining gingerbread, pudding, and whipped topping.
7. Sprinkle of the top with crushed gingersnaps, if desired.
8. Refrigerate overnight.
9. Trifle can be layered in a punch bowl.
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