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Mini Pumpkin Gingerbread Trifles

Layers of gingerbread cake, pumpkin pudding mix and whipped cream come together for the ultimate dessert for Fall.

Author: Kami | NoBiggie.net
  • 1 14oz. package gingerbread mix
  • 1 3.4oz box vanilla pudding mix (cook-and-serve kind)
  • 1 30oz. can pumpkin pie filling
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/16 teaspoon nutmeg
  • 1/16 teaspoon allspice
  • 1/16 teaspoon cloves
  • 1/4 cup packed brown sugar
  • 1 8oz. container frozen whipped topping or real whipped cream
  • 1/4 cup gingersnap cookies optional garnish
  1. Bake the gingerbread cake according to the package directions; cool completely.

  2. Meanwhile, prepare the pudding and set aside to cool a bit. Stir the pumpkin pie filling, brown sugar, and spices into the pudding.
  3. Crumble 1 batch of gingerbread cake into the bottom of the small trifle bowls. Pour 1/2 of the pudding mixture over the gingerbread cake, then add a layer of whipped topping.

  4. Repeat with the remaining gingerbread, pudding, and whipped topping.
  5. Sprinkle of the top with crushed gingersnap cookies, if desired.

  6. Refrigerate overnight. Trifle can easily be doubled and layered in a punch bowl.