Pumpkin Gingerbread Trifle

Submitted by Cynna

"Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 20

ingredients

• 2 (793.78 g) package gingerbread mix
• 144.58 g package vanilla pudding mix
• 850.48 g can pumpkin pie filling
• 118.29 ml packed brown sugar
• 1.64 ml ground cardamom or 1.64 ml ground cinnamon
• 340.19 g container frozen whipped topping
• 118.29 ml gingersnaps (optional)

directions

1. Bake the gingerbread according to the package directions; cool completely.
2. Meanwhile, prepare the pudding and set aside to cool.
3. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
4. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
5. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
6. Repeat with the remaining gingerbread, pudding, and whipped topping.
7. Sprinkle of the top with crushed gingersnaps, if desired.
8. Refrigerate overnight.
9. Trifle can be layered in a punch bowl.

Reviews

[c.aaron]

This was a huge hit at Thanksgiving. I followed the advice of a couple of people who had reviewed the recipe. I made all of the components the night before, refrigerated them overnight, and put the trifle together in the morning. I think this kept it from getting soggy. I also made my own whipped cream instead of using Cool Whip. Finally -- my own idea -- I cut the gingerbread into 1 - inch square pieces rather than crumbling it. I believe this made the trifle look more attractive. I will definitely make this again.

 

[tonythurston51]

When I saw this recipe I knew it would be a happy ending dessert for our Thanksgiving dinner. I made it with a little help from my DW and between the two of us we did an awesome job! I used real homemade whipped cream, and it was just like I imagined it would be, delicious! Tony

 

[Laureen in B.C.]

I had a work party at my house last week and server 4 different trifles. this one was the favorite. Reviewed by 50 people. Thanks L

 

[Lucky in Bayview]

Excellent! It wasn't nearly as sweet as I thought it would be. The flavors went together perfectly. I made the gingerbread for this recipe from scratch last week and froze it till I was ready to use it. I realized last minute that I only had canned pumpkin and not pumpkin pie filling. I added ginger, cinnamon, all spice and nutmeg to the plain pumpkin and that worked out fine. I also used freshly whipped cream instead of cool whip. I'm sure I'll be making this again. The perfect dessert for a crowd. Thanks for posting this yummy recipe!

 

[Black Radish]

I've made this twice, the first time using the brown sugar in the recipe and the second time without. If you don't like your desserts overly sweet - eliminate the brown sugar! The first time it was cloyingly sweet. The second time I also made my own un-sweetened whipped cream in place of the cool whip. This was good, and really pretty if you pipe on the last layer of cool whip for presentation purposes.