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Pumpkin Gingerbread Trifle Recipe by Paula Deen

Easy Level
45 MIN 10 Prep + 35 Cook
Servings
$ /Serving
Print
Easy Level
45 MIN 10 Prep + 35 Cook
20 Servings
$ /Serving

Pumpkin Gingerbread Trifle Recipe by Paula Deen

Easy Level
45 MIN 10 Prep + 35 Cook
20 Servings
$ /Serving

Ingredients

  • 1 (12 oz) carton frozen whipped topping
  • 1/2 cup brown sugar, packed
  • 1/3 teaspoon ground cardamom, or cinnamon
  • 1 (30 oz) can pumpkin pie filling
  • 1 (5.1 oz) package instant vanilla pudding mix
  • 2 (14 oz) 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. 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.

 

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