I’m currently planning on making 3 different desserts for Thanksgiving. Overkill? Maybe, but I don’t care. This is making up for me missing Thanksgiving last year due to being in London and Paris (don’t you feel bad for me??). Below is the first recipe on my list, which I made 2 years ago and was a bit hit. To make it more Shapin-Up-Friendly I made a few edits to the ingredient list below.
Ingredients
- 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1 (30-ounce) can pumpkin pie filling
- ½ cup packed brown sugar
- 1/3 teaspoon ground cardamom or cinnamon
- 1 (12-ounce) container frozen whipped topping
- ½ cup gingersnaps, optional
Shapin Up Edits: Use sugar-free/fat-free jello pudding, use Splenda brown sugar instead of regular, use sugar-free cool whip instead of frozen whipped topping.
Directions
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 ½ 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.
Recipe from Food Network: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html
