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Pumpkin Gingerbread Trifle

Total Time

Prep: 40 min. + chilling

Makes

20 servings (about 1 cup each)

Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. —Amy Geiser, Fairlawn, Ohio

Ingredients

  • 2 packages (14-1/2 ounces each) gingerbread cake/cookie mix
  • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
  • 1/2 cup packed brown sugar
  • 1 can (29 ounces) solid-pack pumpkin
  • 1 carton (12 ounces) frozen whipped topping, thawed

Directions

  1. Prepare and bake gingerbread mixes according to package directions for cake. Cool completely on wire racks.
  2. Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pumpkin; cool completely.
  3. Crumble half of the gingerbread into a 4-qt. glass bowl; press down gently. Layer gingerbread with half of the pudding mixture and half of the whipped topping; repeat layers. Refrigerate, covered, overnight before serving.

Nutrition Facts

1 cup: 250 calories, 7g fat (4g saturated fat), 20mg cholesterol, 272mg sodium, 42g carbohydrate (25g sugars, 2g fiber), 4g protein.

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