Gingerbread & Pumpkin Cream Trifle Recipe

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Gingerbread & Pumpkin Cream Trifle Recipe
Gingerbread & Pumpkin Cream Trifle Recipe photo by Taste of Home
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Gingerbread & Pumpkin Cream Trifle Recipe

Read Reviews
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We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. —Amy Geiser, Fairlawn, Ohio
Recommended: Top 10 Trifle Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1/4 cup packed brown sugar
  • 1-2/3 cups canned pumpkin pie mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Optional toppings: caramel topping, toasted pecans and gingersnap cookies

Directions

Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes.
Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired. Yield: 10 servings.
Originally published as Gingerbread & Pumpkin Cream Trifle in Simple & Delicious October/November 2015

Nutritional Facts

1 serving (calculated without optional toppings): 372 calories, 11g fat (6g saturated fat), 23mg cholesterol, 414mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 5g protein.

  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1/4 cup packed brown sugar
  • 1-2/3 cups canned pumpkin pie mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Optional toppings: caramel topping, toasted pecans and gingersnap cookies
  1. Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
  2. Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes.
  3. Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired. Yield: 10 servings.
Originally published as Gingerbread & Pumpkin Cream Trifle in Simple & Delicious October/November 2015

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Reviews forGingerbread & Pumpkin Cream Trifle

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MY REVIEW
tamarapearson User ID: 3272516 238359
Reviewed Nov. 29, 2015

"This was a big hit at Thanksgiving. I made it in individual glass goblets instead of one large trifle bowl. It is as pretty as it is delicious."

MY REVIEW
Terena User ID: 3238586 233831
Reviewed Oct. 1, 2015

"I'd take this over pumpkin pie any day!"

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