Monday, October 24, 2011

31 Days of Autumn Inspiration: Pumpkin Gingerbread Trifle

Trifles are delicious and beautiful. Try this one during your next Autumn gathering.

Pumpkin Gingerbread Trifle


2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
½ cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
½ 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 cardamom/cinnamon into the pudding. Crumble one batch of gingerbread into the bottom of a large, pretty bowl. Pour ½ 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, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.