Pumpkin Gingerbread Trifle 
Based on 6 reviews
A lovely desert that’s as visually appealing as it is flavorful.
Ingredients:
1 12-ounce carton Cool Whip
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 30-ounce can pumpkin pie filling
1 5.1-ounce package cook-and-serve vanilla pudding mix
2 14-ounce packages gingerbread mix
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, clear bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
L&S Too, Pg. 217
Recipe courtesy Paula Deen
Servings: 20 servings
Prep Time: 9 hours 30 min
Cook Time: 30 min
Difficulty: Easy
Show: Paula's Home Cooking/Lady and Sons Too! cookbook/Nov/Dec 2005 issue
Ratings for this Entry:
Submitted on November 11, 2009
Excellent!
Submitted on March 3, 2009
A fellow classmate made this around Christmas for a course at school. I do not like the taste of pumpkin or cool whip but I thought what the heck, I'll give it a try and boy do I LOVE this! The spices and flavorings and mmmm mmm mmmmmmm That's all I can say!
Submitted on January 1, 2009
Absolutely delicious. I made it twice over the holidays, and my daughter did as well. We tried it both ways; using Cool Whip as in the recipe and whipped cream as in the video; both yummy. A delightful change from pumpkin pie.
Submitted on November 11, 2008
Submitted on November 11, 2008
This has become a holiday favorite for my family! What a wonderful alternative to pumpkin pie ... which my family has never cared for. I've made this for festive parties as well and everyone always begs for the recipe. Thanks Paula!
Submitted on October 10, 2008
A beautiful and easy pumpkin dessert for the Fall season. Carry an extra copy of the recipe for family and friends.
