"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pumpkin Gingerbread Trifle Recipe

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

Contributor:  
Contributor:  
Paula Deen
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (14oz.) pkg gingerbread mix
1 (5.1oz.) cook and serve vanilla pudding mix
1 (30oz.) pumpkin pie filling
1/3 tsp. cinnamon
1 (12oz.) frozen whipped topping
1/2 cups gingersnaps (optional)

Directions:
Directions:
Bake gingerbread according to pkg. directions. Prepare pudding set aside to cool. Stir pie filling, sugar and cinnamon into pudding. Crumble 1 batch gingerbread into bottom of bowl. Pour 1/2 pudding mixture over gingerbread, then add whipped topping. Repeat sprinkle with gingersnaps. Refrigerate overnight.

 

 

 

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