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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Gingerbread Trifle Recipe

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This recipe for Pumpkin Gingerbread Trifle is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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