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Pumpkin Gingerbread Trifle Recipe

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

Contributor:  
Contributor:  
Maria Dwyer
Added: Sunday, October 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanillapudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

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

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a Paula Deen recipe, and it is easy, yummy and not as heavy as most other desserts. The first time I brought this to a Thanksgiving dinner, it was such a hit, that I now make it every year.

 

 

 

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