Gingerbread Pumpkin Trifle

December 8, 2015

My friend Allison gave me this recipe. I made it for Thanksgiving and it was swell. I think it works really well for any December gathering. Check it.

December Gingerbread Pumpkin Trifle

 1 – 14 oz. package 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 teaspoon ground cinnamon
1 – 12 oz. container frozen whipped topping, thawed
1/2 cup gingersnaps

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 cinnamon in to the pudding. Crumble one batch of gingerbread into the bottom of the trifle 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 the top with crushed gingersnaps. Refrigerate overnight.

IMG_3812 (1)That’s it. It’s super easy, looks great and tastes so good. File it under EASY. Enjoy.

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