"The belly rules the mind."--Spanish Proverb

Pumpkin Gingerbread Trifle Recipe

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This recipe for Pumpkin Gingerbread Trifle, by , is from The MOMS Club Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Holt-Godfrey
Added: Thursday, April 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (14 oz) packages gingerbread mix

1 (5.1 oz) package cook-and-serve vanilla pudding mix

1 (30 oz) can pumpkin pie filling

1/2 cup packed brown sugar

1/3 tsp ground cardamom or cinnamon

1 (12 oz) container frozen whipped topping

cup crushed gingersnaps, optional


Directions:
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 (or cinnamon) 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 crushed gingersnaps over the top, if desired.

 

 

 

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