Best 6 Gingersnap Pumpkin Trifle Recipes
Indulge in the delightful symphony of flavors with our irresistible Ginger Snap Pumpkin Trifle! This culinary masterpiece artfully combines the warmth of gingersnaps with the velvety smoothness of pumpkin mousse, creating a dessert that tantalizes your taste buds with every bite. But that's not all! We've curated a collection of equally enticing recipes to satisfy all your sweet cravings. Discover the decadent Double Chocolate Trifle, a chocolate lover's paradise with layers of rich chocolate cake, luscious chocolate mousse, and whipped cream. Savor the vibrant flavors of the Tropical Trifle, a tropical getaway in a glass, featuring layers of colorful fruits, creamy coconut pudding, and a hint of lime. And for a classic delight, try our timeless Vanilla Wafer Trifle, a symphony of creamy vanilla pudding, fresh berries, and crispy vanilla wafers. Each recipe promises an explosion of flavors and textures, making them perfect for any occasion. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
GINGERSNAP PUMPKIN TRIFLE
This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping.
Provided by Julie G
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
- Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
- Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
- Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
- Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
- Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 33.5 g, Cholesterol 28.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 21.2 g
GINGERBREAD PUMPKIN TRIFLE
I like to spice up our Thanksgiving dinner with this special dessert featuring two popular holiday flavors. A delicious alternative to pumpkin pie, it's my favorite potluck contribution. -Deborah F. Hahn, Belle, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form., Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 400 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 55g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE
There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri
Provided by Taste of Home
Categories Desserts
Time 11h15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.
Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
GINGERBREAD & PUMPKIN CREAM TRIFLE
We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. -Amy Geiser, Fairlawn, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack., Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes., Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.
Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 414mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN GINGERBREAD TRIFLE
Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. -Amy Geiser, Fairlawn, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings (about 1 cup each).
Number Of Ingredients 5
Steps:
- Prepare and bake gingerbread mixes according to package directions for cake. Cool completely on wire racks., Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pumpkin; cool completely., Crumble half of the gingerbread into a 4-qt. glass bowl; press down gently. Layer gingerbread with half of the pudding mixture and half of the whipped topping; repeat layers. Refrigerate, covered, overnight before serving.
Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 272mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD TRIFLE
Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.
Provided by Cynna
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- 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 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 desired.
- Refrigerate overnight.
- Trifle can be layered in a punch bowl.
Nutrition Facts : Calories 321.8, Fat 9.9, SaturatedFat 5.2, Sodium 402.8, Carbohydrate 57.2, Fiber 4.3, Sugar 33.6, Protein 2.5
Tips:
- Mise en Place: Before you start assembling the trifle, make sure you have all of your ingredients and tools ready to go. This will help you work more efficiently and avoid any mishaps.
- Use Fresh Ingredients: The fresher your ingredients are, the better your trifle will taste. If possible, use organic ingredients whenever possible.
- Don't Overmix: When mixing the ingredients for the trifle, be careful not to overmix. Overmixing can make the trifle tough and dense.
- Chill Before Serving: Once you've assembled the trifle, chill it in the refrigerator for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.
- Garnish with Fresh Ginger: When you're ready to serve the trifle, garnish it with fresh ginger for a pop of flavor and color.
Conclusion:
This gingersnap pumpkin trifle is a delicious and festive dessert that is perfect for any occasion. The combination of gingersnaps, pumpkin mousse, and whipped cream is sure to please everyone at your table. With its beautiful presentation and incredible flavor, this trifle is sure to be a hit. So next time you're looking for a special dessert, give this gingersnap pumpkin trifle a try. You won't be disappointed!
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