Pumpkin Gingerbread Trifle Recipe - Cooking Index
Pumpkin Gingerbread Trifle Recipe - Cooking Index
| 2 | Gingerbread mix - (14 oz) | |
| 1 | Cook-and-serve vanilla pudding mix - - (5.1 oz) | |
| 1 | Pumpkin pie filling - (30 oz) | |
| 1/2 cup | 80g / 2.8oz | Brown sugar - (packed) |
| 1/3 teaspoon | 1.7ml | Ground cardamom or cinnamon |
| 1 | Container frozen whipped topping - (12 oz) | |
| 1/2 cup | 118ml | Gingersnaps - (optional) |
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. Trifle can be layered in a punch bowl.
This recipe yields 20 servings.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C18) - from the TV FOOD NETWORK
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