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Paula Deen's Pumpkin Gingerbread Trifle Recipe

4 stars - based on 5 votes
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This recipe for Paula Deen's Pumpkin Gingerbread Trifle is from The RUBINO GIRL'S Family Cookbook Project, 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:  
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 pint heavy cream, whipped
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
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 min +
Personal Notes:
Personal Notes:
A nice change from pumpkin pie...and a show stopper!

 

 

 

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