1 Video | Photo: Pumpkin Gingerbread Trifle Recipe
Ingredients
- 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
Directions
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, pretty 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 of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
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By katvalli
on November 25, 2012
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My 16 year old daughter and I made this the night before Thanksgiving and it was a great hit. We loved that it was not too sweet but still hit the spot. It was pretty, festive and very successful!!
By castle9
Pomona, CA
on November 22, 2012
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I wanted a dessert that incorporated gingerbread as a trifle. This was perfect. I used cook-n-serve pudding; it was thicker. Made homemade whipped cream, using 2 Cups of HEAVY whipping cream, 1/2-tsp. of cream of tartar, 5 Tbsp. sugar, 1 Tbsp. of confectionery sugar. At other reviewers' suggestions, I crumbled ginger snaps between layers. I added 2 Tsp. pumpkin pie spice to the pumpkin. On the top layer of whipped cream I took 8 ginger snap cookie thins and stood them up around the top and sprinkled a dusting of ground ginger snaps between the cookies. HINT/TIP: Being invited to Thanksgiving, my trifle needed to travel. A trifle bowl is extremely top-heavy. So, I packed the filled trifle bowl in its original box and tied down the 4 flaps of the box to carry it to the car. I set the box on the car floor, cut the string to let the 4 flaps pop out and act as bumpers so it wouldn't tip over. HAPPY THANKSGIVING! A day to be Thankful in Advance, for 2013 will bring what we need!
By MaritLC
Seattle
on November 22, 2012
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Just made this for the first time tonight in preparation for tomorrow's turkey dinner, and I was slightly disappointed. I think that maybe next time I'll used crushed gingerbread snaps, instead of baking gingerbread cookies, and maybe a little more vanilla pudding - the pumpkin's a little too much for my taste! Still, it looks pretty good, nothing like the picture, but still cute! And I'm excited to try it again with some of the suggestions made here!
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