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SOUFFLES,
TRIFLES & MISC. DESSERTS:
Pumpkin Gingerbread Trifle
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Pumpkin
Gingerbread Trifle |
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Super easy...
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One
14-ounce |
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package gingerbread mix |
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One
3-ounce |
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box
instant vanilla pudding mix |
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One
15-ounce |
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can
sweetened pumpkin pie filling (not
puree) |
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¼
cup |
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packed brown sugar |
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¼
tsp |
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ground cinnamon |
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One
6-ounce |
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container frozen whipped topping |
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½
cup |
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broken gingersnaps, optional |
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1 |
Bake
gingerbread according to package directions;
cool completely. |
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2 |
Meanwhile,
prepare pudding and set aside to cool. Stir the
pumpkin pie filling, sugar, and cinnamon into
the pudding. |
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3 |
Crumble ½ of
the gingerbread into the bottom of a trifle bowl
or another medium-sized glass bowl. Pour ½ of
the pudding mixture over the gingerbread, then
add a layer of whipped topping. Repeat with the
remaining gingerbread, pudding and whipped
topping. |
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4 |
Sprinkle the
top with crushed gingersnaps, if desired. Cover
and refrigerate overnight. |
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Recipe Source |
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Modified from Paula Deen |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "I made
this for a luncheon for teachers at my son's school. It was quite
the hit- many requests for the recipe. It feeds a lot of people
easily."
-San Diego, CA
****Restaurant
Quality!- would
make it again. "I have
recommended this dessert to many people for Thanksgiving or Christmas.
You can also add liquor. Very impressive."
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