Gingerbread Pumpkin Trifle

For Thanksgiving at Tim’s Dad’s house this year, we were in charge of bringing a couple desserts and the green bean casserole.  No one let me stray from the traditional green bean casserole with a different type of green bean dish, so instead I was [sort of] given freedom with dessert. Tim’s Dad told me his favorite pies and said pumpkin was always a good choice with Thanksgiving. Well, I don’t care for pumpkin anything. Both the texture and the taste does not sit well with me. Every year I give it another chance and try the smallest bite, but I never care for it. You’d think I would learn….

So when it came to deciding about dessert, I decided to make a pumpkin trifle instead of pumpkin pie. Since I don’t care for pumpkin, I just went with what I thought it should taste like. This means I had to force myself to try pumpkin once again. When it was all said and done, everyone who tried it said that they like it, so that’s a good sign!

pumpkin-trifle

Gingerbread Pumpkin Trifle
Original recipe and image from Paula Deen

Ingredients
One  15-ounce carton Cool Whip
½ cup packed brown sugar
¾ teaspoon ground cardamom or cinnamon (I used cinnamon. The recipe only calls for 1/3, but I found myself adding more)
One  30-ounce can pumpkin pie filling
One  5.1-ounce package cook-and-serve vanilla pudding mix
Two  14-ounce packages gingerbread mix
½ cup gingersnaps (optional topping)

Directions
1. Bake the gingerbread mix according to the package directions; cool completely.
2. Prepare the pudding and set aside to cool completely. I placed in the refrigerator to help speed this up
3. Stir the pumpkin pie filling, sugar, and cardamom or cinnamon into the pudding.
4. Spread and crumble one batch of gingerbread into the bottom of a large serving bowl or dish. I found it helpful to cut the baked gingerbread into cubes before removing from the pan.
5. Pour half of the pudding mixture over the gingerbread, then add a layer of whipped cream.
6. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle of the top with crushed gingersnaps or cinnamon if desired. Refrigerate overnight.

—m.

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