Grammy's Gingerbread Pumpkin Trifle Recipe
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Category: |
Category: |
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Doris' Trifle |
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Ingredients: |
Ingredients: 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 tsp pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
1 container (8 oz) whipped topping, thawed (or 2 cups of fresh whipped cream)
1 package (14 oz) gingerbread cookies, crumbled (gingersnaps work well) You can crumble in the food processor if you wish.
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Directions: |
Directions:Prepare the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, instant vanilla pudding mix, cold milk, and pumpkin pie spice until the mixture is smooth and begins to thicken.
Fold in Whipped Topping: Gently fold half of the thawed whipped topping into the pumpkin pudding mixture until it is well blended.
Layer the Trifle: In a large glass trifle dish (or individual cups), create layers in the following order:
A layer of crumbled gingerbread cookies.
A layer of the pumpkin pudding mixture.
A layer of the remaining whipped topping.
Repeat Layers: Repeat the layers (cookies, pumpkin mixture, whipped topping) until all ingredients have been used, finishing with a layer of whipped topping on top.
Refrigerate: Cover and chill the trifle in the refrigerator for at least 2 hours (or overnight) to allow the flavors to meld together and the cookies to soften slightly. |
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Preparation
Time: |
Preparation
Time:20 mins |
Personal
Notes: |
Personal
Notes: This is so good. I also line the side of the trifle dish with cookies on the bottom.
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