Sunday, November 8, 2009

pumpkin gingerbread trifle

I made this 2 thanksgivings ago and it was a HUGE hit! It's a fun easy alternative to traditional pumpkin pie!!

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
3 cups whipped cream
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions (I used a 13x9 glass dish); cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Cut gingerbread nto 1 inch squares and layer into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle the top with crushed gingersnaps, if you'd like. Refrigerate for 2 hours. ENJOY!!

1 comment:

  1. I love Paula Dean!! Paula Dean may have made this but that isn't where I got the recipe. A friend gave it to me copied from a LDS ward recipe book :)