Monday, November 7, 2011

Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

I'm going to start this post with what will probably be blasphemy to some of you. I do not like Paula Deen. EEEK... did I really say that out loud??? Sorry to those of you who love her. However, I do like this recipe of hers and have made it for covered dish dinners and large holiday gatherings! It is easy to make, looks beautiful and tastes yummy! So, personalities aside, I highly recommend the recipe, especially if you're having a crowd or if you're charged with bringing dessert for a crowd!

Pumpkin Gingerbread Trifle
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
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

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

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