Pumpkin Gingerbread Trifle

A lovely desert that’s as visually appealing as it is flavorful.

Pumpkin Gingerbread Trifle

Servings: 20 servings

  • 1   12-ounce carton Cool Whip
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1   30-ounce can pumpkin pie filling
  • 1   5.1-ounce package cook-and-serve vanilla pudding mix
  • 2   14-ounce packages gingerbread mix
  • 1/2 cup 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, clear bowl.  Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream.  Repeat with the remaining gingerbread, pudding, and whipped cream.  Sprinkle of the top with crushed gingersnaps if desired.  Refrigerate overnight. Trifle can be layered in a punch bowl.


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