Ingredients:
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Directions:
*Bake the gingerbread according to the package directions; cool completely.
*Meanwhile, prepare the pudding and set aside to cool.
*Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
*Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
*Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
*Repeat with the remaining gingerbread, pudding, and whipped topping.
*Sprinkle of the top with crushed gingersnaps, if desired.
*Refrigerate overnight.
*Trifle can be layered in a punch bowl.
Submitted by: Shannon Wiggins
*Personal Notes: This is a great alternative to pumpkin pie served at Thanksgiving meals. It's different and delicious.
No comments:
Post a Comment