Pumpkin Gingerbread Trifle
From pinkpasta 16 years ago
- 30 minutes to make
- Serves 20
Paula Deen describes this as a spin on the traditional flavors of pumpkin pie. It's layered in a trifle bowl (or large glass bowl, or punch bowl) showing all of it's layers for a beautiful presentation. I'm going to make this for Thanksgiving myself ***
Ingredients
- *** TRY TO CATCH THIS ON "PAUL'S HOME COOKING" ON "FOOD NETWORK". IF YOU SEE WHAT IT LOOKS LIKE, YOU'D DEFINITELY WANT TO MAKE IT! THE NAME OF THE EPISODE IS: "THANKSGIVING", AND WILL AIR AGAIN ON NOVEMBER 11, 16, & 19 shopping list
- . shopping list
- 2 (14-ounce) packages gingerbread mix shopping list
- 1 (5.1 ounce) box cook-and-serve vanilla pudding mix shopping list
- 1 (30-ounce) can pumpkin pie filling shopping list
- 1/2 cup packed brown sugar shopping list
- 1/3 teaspoon ground cardamom or cinnamon shopping list
- 1 (12-ounce) container frozen whipped topping shopping list
- 1/2 cup gingersnaps, optional for garnish shopping list
How to make it
- 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 (or cinnamon if you choose) into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl (trifle bowl,large glass bowl, or punch 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 top with crushed gingersnaps, if desired. Refrigerate overnight.
The Rating
Reviewed by 3 people
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" It was excellent "