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Pumpkin Gingerbread Trifle




Source of Recipe


Paula Deen


Recipe Introduction


I made this to take to my mother-in-law’s Christmas celebration. It was very popular and Mr. Kim loved it and thought it was perfect. I liked it a lot, but I think that I would like to play around with it a little. With the pumpkin mixture, I think that I will try substituting cheesecake pudding and adding room temperature whipped cream cheese and maybe a little less pumpkin filling. I made a half recipe, but used almost all of the 12 oz. of topping. I sprinkled the top of the trifle with crushed gingersnaps and chopped candied ginger.


List of Ingredients




2 (14 oz.) packages gingerbread mix
1 (5.1 oz.) package cook-and-serve vanilla pudding mix
1 (30 oz.) can pumpkin pie filling
½ c. packed brown sugar
1/3 t. ground cardamom or cinnamon
1 (12 oz.) container frozen whipped topping, thawed
½ c. crushed gingersnaps, optional


Recipe



Bake the gingerbread according to package directions; cool completely.

Meanwhile, prepare the pudding and set aside to cool. Stir into pumpkin pie filling, sugar, and cardamom into the pudding.

Crumble one batch of gingerbread into the bottom a large, pretty bowl. Pour ½ of the pudding mixture over the gingerbread, and then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.

Serves 20.