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Pumpkin Gingerbread Trifle Recipe

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This recipe for Pumpkin Gingerbread Trifle is from Fruitland Farm's Finest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c packed brown sugar
2 (14 oz) pkgs gingerbread mix
1 (30 oz) can pumpkin pie filling
1/3 tsp ground cardamom or cinnamon
1 (5.1 oz) box instant vanilla pudding
1 (12 oz) container of frozen Cool Whip
Directions:
Directions:
Bake gingerbread according to directions on the box; cool completely. Prepare the pudding and let it set. Stir the pumpkin pie filling, sugar and cardamom (or cinnamon) into the pudding. Crumble half of the gingerbread in the bottom of a trifle bowl; pour half of the pudding over the gingerbread; add a layer of Cool Whip; repeat until all ingredients are gone. Sprinkle crushed ginger snaps over top and refrigerate until ready to use.

Note: Eat up because this does not store well; gets soggy after the first day.

 

 

 

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