Last night for dessert we had Pumpkin Gingerbread Trifles, and they were so good! My cute mom has been raving about this recipe, so it was fun to try it out. You could make one big trifle, or 4 small trifles like you see here. Either way, this easy dessert will be a hit!
Aren’t these little glass trifle bowls cute?! They were my big thrift store find last week.
I can’t not get the giggles whenever I hear the word “trifle”, because I will always think of the episode on Friends where Rachel makes an English trifle/Shepherds Pie. That episode still makes me laugh!
Joey: “What’s not to like? Custard? Good. Jam? Good. Meat? Goooooood.”
Here’s the recipe (the one without meat…;)) :
Pumpkin Gingerbread Trifle
1 (14-ounce) packages gingerbread mix
1 small box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin
1/2 tsp. cinnamon
1/8 tsp. ground ginger
1/16 tsp. nutmeg
1/16 tsp allspice
1/16 tsp. cloves
1/4 cup packed brown sugar
1 (8-ounce) container frozen whipped topping or real whipped cream (I mix them)
1/4 cup gingersnaps, optional
Directions: Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool a bit. Stir the pumpkin pie filling, brown sugar, and spices into the pudding. Crumble 1 batch of gingerbread into the bottom of small trifle 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 easily be doubled and layered in a punch bowl.
*Adapted from Paula Deen