Pumpkin Gingerbread Trifle Recipe

Pumpkin Gingerbread Trifle Recipe
Photo by: Taste of Home
Rating

85% would make again

Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent Trifle a feast for your eyes and your stomach Amy Geiser, Fairlawn, Ohio

This recipe is:

Healthy

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  • 25 Servings
  • Prep: 40 min. + chilling

Ingredients

  • 2 packages (14-1/2 ounces each) gingerbread cake mix
  • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
  • 3 cups 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. Yield: 25 servings (1 cup each).

Nutrition Facts: 1 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.

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

Instead of a plain pumpkin pie this Thanksgiving, try this elegant gingerbread pumpkin trifle.


VIDEO: Gingerbread Pumpkin Trifle

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Reviews for Pumpkin Gingerbread Trifle (1)

Pumpkin Gingerbread Trifle Recipe

Pumpkin Gingerbread Trifle

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Reviewed on Dec. 31, 2008 by jobstears33

I used the canned pumpkin pie mix instead of plain pumpkin, and everyone thought this dessert was fabulous!

Mary Chauvin, Chackbay, Louisiana

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