Fall |Trifle | Dessert | make it, take it, eat it

Pumpkin Gingerbread Trifle Recipe

Who out there does not love a trifle?  Who out there thinks trifles are hard to make?  When I saw the following Pumpkin Gingerbread (both my favorite) Trifle recipe, I knew it was meant to be shared with my friends.  The people at Taste of Home were kind enough to repost this delicious trifle recipe.  In the past I thought  trifles were difficult to make until I made my first one a few years ago.  My Christmas Trifle recipe was so darn easy I was ashamed of myself for not making one years ago.  I made it, took it to a party, and everyone was blown away with the beauty of it, then with the yumminess of it.  So if you want to make an impact at your next party or your friends party you must try this trifle!

I am now not afraid to make a trifle and this Pumpkin Gingerbread Trifle is next on my “holiday Must Make List”.  What recipes are on your “Must Make List”?

Pumpkin Gingerbread Trifle Recipe

Ingredients

  • 2 packages (14-1/2 ounces each) gingerbread cake mix
  • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
  • 3 cups 2% milk
  • 1 can (29 ounces) solid-pack pumpkin
  • 1/2 cup packed brown sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

  • Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
  • Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
  • In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Serves approximately 25 1 cup servings.

Nutritional Facts1 cup equals 250 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 272 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Pumpkin Gingerbread Trifle in Taste of Home August/September 2008, p49

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