Looking for something different for Thanksgiving dessert?
My friend Sandra Biehl made this dessert last year and I've been dreaming of it ever since!
In the true style of Sandra she didn't use Cool Whip, but real whipping cream. It looks beautiful layered in a clear glass trifle dish.
We were actually licking the bowl to get the last morsels it was so good !
Pumpkin Gingerbread Trifle
Ingredients:
2 14-ounce packages gingerbread mix
1 5.1-ounce package cook-and-serve vanilla pudding mix
1 30-ounce can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon
1 12-ounce carton Cool Whip
1/2 cup gingersnaps (optional)
Directions:
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, clear bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight. Trifle can be layered in a trifle or punch bowl.
Subscribe to:
Post Comments (Atom)
3 comments:
ooohh, i would love to give this a try-it's perfect for this time of year!
MMM Sounds yummy...I will have to see if I can fit that into the baking schedule!
Can't wait to try this, it sounds so good! Let us know how Thanksgiving in Africa goes! I'm sure your kids will miss you guys tons.
Post a Comment