"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Gingerbread Trifle Recipe

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This recipe for Pumpkin Gingerbread Trifle, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Baker
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-14 oz packages of gingerbread mix
1-5.1oz box cook and serve vanilla pudding mix
1-30oz can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp ground cinnamon
1-12oz container cool whip
1/2 cup gingersnaps

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

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I just had this at bookclub. It was amazing and so appropriate for the season!

 

 

 

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