I guess I will share Pumpkin Gingerbread Trifle...
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps (optional)
Bake the gingerbread like it says to on the package; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large bowl. Pour 1/2 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 you want to. I always do ;) Refrigerate overnight.
Answer by SweetLuci at 7:16 PM on Nov. 14, 2010
I make all different kinds of trifles, but haven't tried one like this. It sounds terrific!
Answer by SweetLuci at 5:28 PM on Nov. 14, 2010
Answer by rio_burb at 5:18 PM on Nov. 14, 2010
Answer by sta517 at 5:20 PM on Nov. 14, 2010
Answer by GoodyBrook at 5:31 PM on Nov. 14, 2010
Answer by rkoloms at 8:32 PM on Nov. 14, 2010
Answer by ambr2006 at 11:35 AM on Nov. 15, 2010
Answer by ambr2006 at 11:36 AM on Nov. 15, 2010
Answer by ambr2006 at 11:37 AM on Nov. 15, 2010
Answer by ambr2006 at 11:39 AM on Nov. 15, 2010