Pumpkin Gingerbread Trifle

Submitted by Chef Skie

"Loyaers of spicy gingerbread, pumpkin filling, and fluffy whipped topping make this decadent desert a feast for your eyes and taste buds. From Taste of Home August/Sept 2008. Posted for safekeeping."

 

• Ready In: 1hr 10mins
• Ingredients: 6
• Yields: 25 cups
• Serves: 25

ingredients

• 2 (14 1/2 ounce) packages gingerbread cake mix
• 1 (4 5/8 ounce) package vanilla pudding mix (cook and serve, not instant)
• 3 cups milk
• 1 (29 ounce) can solid pack pumpkin
• 1⁄2 cup brown sugar, packed
• 1 (12 ounce) carton frozen whipped topping, thawed, divided

directions

1. Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
2. Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature.
3. Combine pumpkin and brown sugar and stir into pudding.
4. In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
5. Cover and refrigerate overnight.

Reviews

[Southern Lady]

I can't believe I haven't left a review after making this dessert for 4 years. It's absolutely memorably delicious! Truth is, I can eat this until I'm green it is so good. It is requested for all potlucks at church and I half the recipe to make for my family throughout the holiday season. As the topping for a better presentation for guests, crumble gingersnaps, or sprinkle with cinnamon, or I save a little of the gingerbread and crumble on top instead. Yum Yum Yummy!

 

[texasmom61]

This is a great recipe. The one thing I think everone should do is to use the instant pudding like one of the reviewers said. My pudding came out runnier than I liked.

 

[lighthouselady]

Beautiful AND delicious! One time I substituted whipped cream in a can for the Cool-whip because I'm not a cool-whip fan but it didn't turn out well because the stuff in a can didn't hold it's shape as well. Still tasted great, but I thought I'd put that out there for anyone considering that substitution. I'm going to make it with instant instead of cooked pudding tonight because our wal-mart does not carry cooked in the large size. Hope it turns out as well. I will let it set first.