"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Gingerbread Trifle Recipe

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This recipe for Pumpkin Gingerbread Trifle, by , is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Diaz
Added: Monday, December 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 (14 oz.) pkgs gingerbread mix.
1 (5.1 oz.) package cook-n-serve vanilla pudding mix.
1 (30 oz.) can pumpkin pie filling.
1/2 Cup packed brown sugar.
1/3 teaspoon ground cardamom or cinnamon.
1 (12 oz.) container frozen whipped topping (such as Cool Whip).
1/2 Cup gingersnap cookies, crumbled (optional).
1/2 Cup glazed pecans (instead of crumbled cookies).

Directions:
Directions:
Bake the gingerbread according to pkg directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Cube or crumble 1 batch of gingerbread into the bottom of a large, pretty glass bowl (a punch bown works nicely).
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 on the top with crushed cookies or pecans, if desired.
Refrigerate overnight. Serve cold.

Number Of Servings:
Number Of Servings:
20 servings
Preparation Time:
Preparation Time:
30 minutes to prep, 30 minutes to cook, 9 hours refrigeration time.
Personal Notes:
Personal Notes:
Try it instead of traditional pumpkin pie!

 

 

 

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