Holiday Pumpkin-Gingerbread Trifle

Holiday Pumpkin-Gingerbread Trifle

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe for Holiday Pumpkin-Gingerbread Trifle that you will want to make every year. Learn to make this recipe with our how-to article.

Prep Time

1:00

Hr:Mins

Total Time

2:00

Hrs:Mins

Makes

 

About 12 servings

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
1/4
cup milk
25
to 30 gingersnap cookies (about three-fourths of 10-oz bag)
1
container (12 oz) frozen whipped topping, thawed, or whipped cream
  1. Bake and cool 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 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.
Makes About 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Trifle can be made a day ahead of time and kept covered in the refrigerator.
Leftovers can also be covered and refrigerated for 2 to 3 days.

Nutrition Information:

1 Serving (1 Serving)