Holiday Gingerbread Trifle Recipe

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Holiday Gingerbread Trifle Recipe

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My husband and I both enjoy this delicious dessert during the winter holidays, but we lighten it up by using Splenda Brown Sugar Blend and Lite Cool Whip. —Eileen Ballance, Norfolk, Virginia
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract, divided
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • GINGERBREAD:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup hot water
  • 3 tablespoons crystallized ginger

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat. In a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger, 1/2 teaspoon vanilla, nutmeg, salt and gelatin mixture.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until soft peaks form. Fold 4 cups whipped cream into pumpkin mixture. Cover and refrigerate while preparing cake. Refrigerate remaining whipped cream.
For gingerbread, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, then molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Beat in hot water.
Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into cubes.
In a 5-qt. trifle bowl or glass serving bowl, layer 4 cups gingerbread cubes, half of the pumpkin mixture and half of the whipped cream. Repeat with remaining gingerbread and pumpkin. Cover and refrigerate for at least 4 hours.
Just before serving, spread remaining whipped cream over pumpkin mixture. Carefully arrange remaining gingerbread around edge of bowl; sprinkle with crystallized ginger. Yield: 18 servings.
Originally published as Holiday Gingerbread Trifle in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p55

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract, divided
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • GINGERBREAD:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup hot water
  • 3 tablespoons crystallized ginger
  1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat. In a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger, 1/2 teaspoon vanilla, nutmeg, salt and gelatin mixture.
  2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until soft peaks form. Fold 4 cups whipped cream into pumpkin mixture. Cover and refrigerate while preparing cake. Refrigerate remaining whipped cream.
  3. For gingerbread, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, then molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Beat in hot water.
  4. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into cubes.
  5. In a 5-qt. trifle bowl or glass serving bowl, layer 4 cups gingerbread cubes, half of the pumpkin mixture and half of the whipped cream. Repeat with remaining gingerbread and pumpkin. Cover and refrigerate for at least 4 hours.
  6. Just before serving, spread remaining whipped cream over pumpkin mixture. Carefully arrange remaining gingerbread around edge of bowl; sprinkle with crystallized ginger. Yield: 18 servings.
Originally published as Holiday Gingerbread Trifle in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p55

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