Pumpkin Gingerbread Trifle |
|
 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 25 |
|
Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. Amy Geiser, Fairlawn, Ohio Ingredients:
2 packages (14-1/2 ounces each) gingerbread cake mix |
1 package (4.6 ounces) cook-and-serve vanilla pudding mix |
3 cups 2% milk |
1 can (29 ounces) solid-pack pumpkin |
1/2 cup packed brown sugar |
1 carton (12 ounces) frozen whipped topping, thawed, divided |
Directions:
1. Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
2. Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
3. In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).
|
|