A lovely desert that’s as visually appealing as it is flavorful.
Servings: 20 servings
Prep Time: 9 hours 30 min
Cook Time: 30 min
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)
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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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!