"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pumpkin Gingerbread Trifle Recipe

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

Contributor:  
Contributor:  
Patrice Wolfe Helfrich (Olive's Lineage)
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (14 oz) packages gingerbread mix
1 (5.1 oz) package cook and serve vanilla pudding mix (or small box instant)
1 (30 oz) can pumpkin pie filling
c. packed brown sugar
1/3 tsp. ground cinnamon
(12 oz) c. gingersnaps (optional)

Directions:
Directions:
Bake the gingerbread according to package directions; cool completely. Meanwhile prepare the pudding and set aside to cool. Stir in pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble one batch of gingerbread into the bottom of a large, pretty bowl or punch bowl. Pour of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle to top with crushed gingersnaps, if desired. Refrigerate overnight.

 

 

 

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