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Pumpkin Gingerbread Trifle Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
20 servings Servings
$ /Serving

Pumpkin Gingerbread Trifle Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
20 servings Servings
$ /Serving

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

Preparation

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

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Preparation

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

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product