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Holiday Pumpkin-Gingerbread Trifle

  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 12

Treat your holiday party guests to layers of gingerbread, butterscotch-pumpkin filling, gingersnap cookies and creamy whipped topping. MORE + LESS -

Arlene Cummings Arlene Cummings
May 18, 2016

Ingredients

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) Cool Whip™ frozen whipped topping, thawed, or whipped cream

Steps

Hide Images
  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe
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© 2017 ®/TM General Mills All Rights Reserved

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