Monday, December 8, 2008
Gingerbread Pumpkin Trifle
This desert was not only yummy it was EASY to make AND I made it the night before so it was one less thing on my to-do list for the dinner party! A big thanks to Delicious Meliscious for posting this tasty treat! Here's another great thing about this treat, My new friend brought over her baby with her and while the baby turned up her nose to my mac and cheese she devowered two bowls of this yummy goodness!
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix (I used sugar-free, made with 1% milk)
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) 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 cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty 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 of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.