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Holiday Pumpkin-Gingerbread Trifle

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Holiday Pumpkin-Gingerbread Trifle
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  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 12
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Treat your holiday party guests to layers of gingerbread, butterscotch-pumpkin filling, gingersnap cookies and creamy whipped topping.
By Arlene Cummings
Updated May 18, 2016


  • 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & 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) Cool Whip 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Trifle can be made a day ahead of time and kept covered in the refrigerator.
  • tip 2
    Leftovers can also be covered and refrigerated for 2 to 3 days.


Nutrition Facts are not available for this recipe
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