Pumpkin Gingerbread Trifle

"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."
 
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Pumpkin Gingerbread Trifle created by Mrs. Christmas
Ready In:
1hr 10mins
Ingredients:
6
Yields:
25 cups
Serves:
25
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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
  • 12 cup brown sugar, packed
  • 1 (12 ounce) carton frozen whipped topping, thawed, divided
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directions

  • Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
  • 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.
  • Combine pumpkin and brown sugar and stir into pudding.
  • 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.
  • Cover and refrigerate overnight.

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  1. 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!
     
  2. 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!
     
  3. 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.
     
  4. Mrs. Christmas
    Pumpkin Gingerbread Trifle Created by Mrs. Christmas
  5. 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.
     

RECIPE SUBMITTED BY

<p>Love to cook and come up with new recipe ideas. Always looking for that recipe to save me some money too! Other hobbies of mine include all kinds of crafty things like making jewelry, scrapbooking, sewing, card making, and many others. I live on the East coast in PA, and the local produce always provides tons of inspiration for my creativity. I'm very involved in living an eco-friendly, green lifestyle, and helping others to do so as well. My favorite dish to make is my grandmother's stuffing, and I think I'm pretty famous for it too. Everybody seems to love it. Favorite restaurant has to be Al Dente. It is a unique, family-owned Itallian place here. A rare thing among all the chain restaurants that seem to keep popping up everywhere. Pretty much every recipe I have posted I have made myself for my family and they have to like it for it to get on here. Try them out for yourself!!</p>
 
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