Wednesday, August 31, 2011

The Pumpkin: Pumpkin and Gingerbread Trifle

This is a recipe I saw via Paula Dean a few years back. I tried it out last year for Thanksgiving, and I'm finding when it comes to desserts, it's best to put them in to go containers because it's hard enough to convince people to go back for seconds after a huge plateful, and almost impossible to shovel all the desserts available in their direction. 
I also made some in mini trifle jars, and the website has this dessert in a larger trifle jar. 
I thought this was good, it reminds me a a pumpkin pie in a jar. 
Ingredients: 2 pkgs (14 oz) gingerbread mix, 1 (5.1) box cook and serve vanilla pudding mix, 1 (30 oz) can pumpkin pie filling, 1/2 c. packed brown sugar, 1/3 t. cinnamon, 1 (12 oz) frozen whipped topping, 1/2 cup gingersnaps (optional). 
Instructions:  Bake the gingerbread as directed on the package.  Cool completely. 
Prepare pudding according to the package, set aside. 
Stir pumpkin pie filling, sugar, and cinnamon into pudding. 
Crumble gingerbread, place 1/2 in bottom of bowl, cover with 1/2 of pudding mix, cover with 1/2 of whipped topping.  Repeat layers.  Spring the top with crushed gingersnaps.  Refrigerate overnight. 
*I halved this recipe and it still filled 8 individual sized trifle bowls.