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Pumpkin Gingerbread Trifle Recipe

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

Contributor:  
Contributor:  
Anne Montalbano
Added: Monday, October 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (14 oz) pkgs gingerbread mix
1 (5.1 oz) pkg cook-and-serve vanilla pudding mix
1 (30 oz) can pumpkin pie filling
1/2 c. packed brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12 oz) container frozen whipped topping
1/2 c. gingersnaps, optional

Directions:
Directions:
Bake the gingergread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom/cinammon 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 the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

 

 

 

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