Gary’s Pumpkin Gingerbread Trifle
Posted by Trish | Under Dessert, Pastries Monday Jan 16, 2012 Submitted by Gary Floyd
Serves 20
Ingredients
| 14 oz. Gingerbread mix | 1 pkg. Cook & Serve Vanilla Pudding Mix | |
| 30 oz. Pumpkin Pie filling | ½ c. brown sugar | |
| 1/3 tsp. cinnamon, ground | 12 oz. whipped cream | |
| ½ c. Ginger snaps, crushed |
Directions
- Bake the two gingerbread mixes according to the directions on the package.
- Prepare the pudding according to the package directions & set aside to cool. When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding.
- Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping. Repeat with the remaining gingerbread & pudding mixture with the whipped cream.
- Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.
Chef’s Note: An optional serving method would be to place the layers in a punch bowl.
