Pumpkin Gingerbread Trifle

This is one of my favorite fall recipes! I love this desert sooooo much!

photo from www.pauladeen.com

I do not like fall because I know that means winter is coming and I HATE cold weather. But just being able to indulge in this sweet treat makes it a little easier to cope.

This is an “eat for breakfast” kind of dessert meaning it is so yummy I could eat it for breakfast and lunch and dinner. Ok, maybe not lunch. I need one balanced meal during the day to combat the sugar high. right?

Last year at a girlfriend’s lunch at my house, one of my friends brought this trifle. I fell in love. I love pumpkin, gingerbread, and ginger snaps and the flavors together are wonderful. It is super easy to make and will serve 20 people so it is great for potlucks or large gatherings.

The pics show this recipe in a trifle bowl. When I made it a couple of weeks ago, I couldn’t fit the entire dessert in my trifle bowl so I just used one gingerbread cake and froze the other one for later use (I am thinking gingerbread cake balls. Stay tuned for that recipe!), or you could just use a larger bowl, like a punch bowl. The dessert was good with one cake or two. I have had it both ways and it was delish!

Buon Appetito!

Pumpkin Gingerbread Trifle

By Joy Hardin November 1, 2011

recipe source:Paula Deen

Photo source: www.foodnetwork.com

Cook time does not include overnight chill time.

• Prep Time : 30 minutes
• Cook Time : 30 minutes
• Yield : 25 servings/1 cup each

Nutrition facts (per portion) : 0: 250; 1: 7;

Ingredients

• 14 ounce packages gingerbread mix - 2
• 5.1 ounce cook-and-serve vanilla pudding mix - 1
• 30 ounce can pumpkin pie filling - 1
• firmly packed brown sugar - 1/2 cup
• ground cardamon or cinnamon - 1/3 tsp
• frozen whipped topping - 12 ounce
• crumbled gingersnaps, optional - 1/2 cup

Instructions

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.

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