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Pumpkin Gingerbread Trifle Recipe

Pumpkin Gingerbread Trifle Recipe photo by Taste of Home

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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

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Pumpkin Gingerbread Trifle Recipe

Prep: 40 min. + chilling

Yield: 25 Servings

10 30 40

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. Yield: 25 servings (1 cup each).

Nutritional 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.

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

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Pumpkin Gingerbread Trifle

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Reviewed on Dec. 24, 2011 by twitter-tweet

I added pumpkin pie spice to the pumpkin and pudding mixture and used instant pudding instead of cooked. Delicious! It looks like you spent hours on the dessert.

Reviewed on Nov. 26, 2011 by muzic

Family loved this at Thanksgiving!

Reviewed on Nov. 21, 2011 by paulaeffler

first time i made this i didnt let it sit in the refrigerator overnite & it was dry...the next day it was AWESOME!!! now, i make it every thanksgiving & christmas...people LOVE IT!

Reviewed on Jul. 05, 2011 by csbower

We found this a little dry the first time I made it. Now we don't use all the gingerbread cake and increase the pumpkin and pudding mixture (1.5 times) as well as increasing the whipped topping. Yummy!! Makes a TON - but disappears very quickly! :)

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