Pumpkin Gingerbread Trifle |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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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 |
2 (14-ounce) packages gingerbread mix |
1 (5.1 ounce) box cook-and-serve vanilla pudding mix |
1 (30-ounce) can pumpkin pie filling |
1/2 cup packed brown sugar |
1/3 teaspoon ground cardamom or cinnamon |
1 (12-ounce) container frozen whipped topping |
1/2 cup gingersnaps, optional for garnish |
Directions:
1. 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.
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