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Gingerbread & Pumpkin Cream Trifle

Name: Gingerbread & Pumpkin Cream Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings.
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 45 min. + chilling

Makes

10 servings

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

Gingerbread & Pumpkin Cream Trifle Recipe photo by Taste of Home

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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.

Nutrition Facts

1 serving: 372 calories, 11g fat (6g saturated fat), 23mg cholesterol, 414mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 5g protein.

Gingerbread & Pumpkin Cream Trifle

Total Time

Makes

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Ingredients

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