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Holiday Pumpkin - Gingerbread Trifle (Betty Crocker Recipe)

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"Jennifer Shamrock/ Supervision, Regulation, and Credit"

Serves | Prep Time | Cook Time

Why I Love This Recipe

I made this pumpkin-gingerbread trifle for my first Christmas family meal in my new forever home. It was a hit with the family so will be making this each year from now on.

Ingredients You'll Need

1 box Betty Crocker gingerbread cake and cookie mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 box (4-serving size) butterscotch instant pudding and pie filling mix
3 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
¼ cup milk
25 to 30 gingersnap cookies
1 container (12 oz) Cool Whip frozen whipped topping, thawed, or whipped cream


1 Bake and cook gingerbread as directed on box.
2 Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
3 Cut gingerbread into 2-to-3-inch cubes. In trifle bowl or large clear glass bowl, layer half of the gingerbread.
4 Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
5 Cover with plastic wrap; refrigerate 1 to 2 hours before serving.

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