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Pumpkin Gingerbread Trifle  Recipe

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

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Thursday, March 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 (14 oz) Pkg. gingerbread mix
1 (5.1oz) instant vanilla pudding mix
1 (30-oz) can pumpkin pie filling
1/2 c packed brown sugar
1/3 tsp cardamom or cinnamon
1 (12 oz) cool whip thawed
1/2 c gingersnaps, optional
I used fresh raspberries and blackberries on the top of mine.

Directions:
Directions:
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding according to directions on package and set aside. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1/2 of the gingerbread into the bottom of a very large, pretty bowl. Pour 1/2 of the pudding mixture over top of gingerbread; add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle on the top with crushed gingersnaps, or fresh fruit if desired. Refrigerate overnight. Trifle can be layered in a punch bowl. This recipe made more than my trifle dish could hold, so I did have some left over.

Number Of Servings:
Number Of Servings:
Yields: 20 servings
Personal Notes:
Personal Notes:
This was very good.

 

 

 

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