Saturday, November 24, 2007

Pumpkin Gingerbread Trifle

This makes enough to feed an army. You'll need to use a punch bowl, as opposed to a trifle dish. This dessert is a regular at holiday meals.

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box instant vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon or Chinese 5-spice
2 (12-ounce) containers frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely.

Prepare the pudding per package directions. Before the pudding sets up, stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large 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. Refrigerate overnight.

Sprinkle of the top with crushed gingersnaps, if desired.

--Adapted from Paula Dean

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