Wednesday, 27 October 2010

'Everything Pumpkin' - DAY 27: Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

Cook Time: 30 min + refrigeration overnight
Level: Easy
Yield: 20 servings

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

  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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  1. OMG This recipe sounds wonderful!! I just may make this for Thanksgiving instead of the traditiona dessert fair~~ Leta

  2. Plus, love your new website. I want one~just can't figure out how to make it so need to save up and have one done. I do own my domain name :)

  3. Hi Leta,

    It does look yummy doesn't it!

    I wish I had my own domain name -t would look much more professional - I don't want to have to pay too much for one though - how did you get yours?


  4. By the way, the website wasn't too hard to do myself, and it was free - bonus!! Just click on the WIX logo on there and have a go!
    Good luck! x



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