"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

PUMPKIN GINGERBREAD TRIFLE Recipe

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This recipe for PUMPKIN GINGERBREAD TRIFLE, by , is from Our Family's Favorite Recipes For Our Favorite Teacher, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leo DeMacedo
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
You will need a trifle bowl or a big dish

2 14oz Packages Ginger bread Mix (store box mix)
1 5.1 oz Cook and Serve Vanilla Pudding Mix (if you are pressed for time use instant)
1 30 oz Can Pumpkin Pie Filling
1/2 C Packed Brown Sugar
1/3 tsp Ground Cinnamon
1 12 oz Carton Cool Whip
1/2 C Gingersnaps (optional)

Directions:
Directions:
Bake the gingerbread according to the package. Let cool completely.
Meanwhile prepare the pudding and set aside. Stir the pumpkin pie filling, sugar and cinnamon into the pudding.
Crumble one batch of the gingerbread into the bottom of the bowl.
Pour 1/2 the pudding mixture over the gingerbread, then add a layer of cool whip. Repeat with the remaining gingerbread, pudding and cool whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight if possible.

Personal Notes:
Personal Notes:
This is the best! So yummy! I make it for Thanksgiving and Christmas because they love it so much. Plus all our relatives want it too.

 

 

 

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