Gingerbread & Pumpkin Cream Trifle
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
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
Reviews
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.
I'd take this over pumpkin pie any day!