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Pumpkin Gingerbread Trifle


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional


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


Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.


Crumble 1 batch of gingerbread into the bottom of a large,


pretty 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 be layered in a punch bowl .


Pairs Well With


Notes

Here is a recipe that is a great alternative to traditional pumpkin pie.... courtesy of Paula Deen.

I LOVE anything pumpkin flavored! Had to ge this one!!

A dash of local for every season
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