Monday, November 25, 2013

Pumpkin Gingerbread Trifle

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

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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