I think it's about time I start sharing some of my favorite seasonal recipes! After all, Thanksgiving is only a few weeks away and Christmas will be here before we know it so today it's all about dessert :)
Pumpkin Gingerbread Trifle
(Recipe Courtesy of Paul Dean, Found on FoodNetwork.com)
2 (14 oz.) packages gingerbread mix
1 (5.1 oz.) box cook-and-serve vanilla pudding mix
1 (30 oz.) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 t. ground cardamon or cinnamon
1 (12 oz.) 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 cardamon (or cinnamon) into the pudding. Crumble 1 batch of gingerbread into the bottom of a large trifle dish (or punch bowl). Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping. Sprinkle crushed gingersnaps over the top if desired. Refrigerate overnight.
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