Pumpkin Trifle With Gingersnaps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Trifle 101-Gingersnap Pumpkin Trifle Another easy trifle recipe combining the spice of gingersnap cookies with pumpkin, whipped cream and butterscotch pudding. A true and noble dessert for any holiday table! Ingredients:
1, 15 ounce can of pumpkin puree |
2 boxes of instant butterscotch pudding and pie filling, prepared according to the manufacturer's directions |
2 containers of cool whip or four cups of freshly whipped heavy cream |
1 large package of gingersnap cookies broken into large pieces or 1 package of spice cake mix, prepared and cut into small cubes |
2 tsp. cinnamon |
1 tsp pumpkin pie spice mix |
*reserve 1/4-1/2 cups of gingersnap cookies crushed finely for sprinkling over the final layer of whipped cream or cool whip |
Directions:
1. Layer some of the gingersnaps (or the cake cubes) on the bottom of your trifle bowl.
2. Mix your canned pumpkin with 1/2 of your butterscotch pudding and add spices, stirring well.
3. Add a layer of pumpkin mixed with pudding over the cookie/cake layer
4. Add a layer of Cool Whip or whipped cream
5. Add a layer of butterscotch pudding and repeat your layers. saving the final layer to be the Cool Whip or whipped cream with a sprinkling of chopped cookies on top.
6. Refrigerate for at least one hour. This can be served immediately, too
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