Pumpkin Trifle With Gingersnaps
From annieamie 16 years agoIngredients
- 1, 15 ounce can of pumpkin puree shopping list
- 2 boxes of instant butterscotch pudding and pie filling, prepared according to the manufacturer's directions shopping list
- 2 containers of Cool Whip or four cups of freshly whipped heavy cream shopping list
- 1 large package of gingersnap cookies broken into large pieces OR 1 package of spice cake mix, prepared and cut into small cubes shopping list
- 2 tsp. cinnamon shopping list
- 1 tsp pumpkin pie spice mix shopping list
- *Reserve 1/4-1/2 cups of gingersnap cookies crushed finely for sprinkling over the final layer of whipped cream or Cool Whip shopping list
How to make it
- Layer some of the gingersnaps (or the cake cubes) on the bottom of your trifle bowl.
- Mix your canned pumpkin with 1/2 of your butterscotch pudding and add spices, stirring well.
- Add a layer of pumpkin mixed with pudding over the cookie/cake layer
- Add a layer of Cool Whip or whipped cream
- Add a layer of butterscotch pudding and repeat your layers. saving the final layer to be the Cool Whip or whipped cream with a sprinkling of chopped cookies on top.
- Refrigerate for at least one hour. This can be served immediately, too
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