PUMPKIN GINGERBREAD TRIFLE
Loyaers of spicy gingerbread, pumpkin filling, and fluffy whipped topping make this decadent desert a feast for your eyes and taste buds. From Taste of Home August/Sept 2008. Posted for safekeeping.
Provided by Chef Skie
Categories Dessert
Time 1h10m
Yield 25 cups, 25 serving(s)
Number Of Ingredients 6
Steps:
- Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
- Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature.
- Combine pumpkin and brown sugar and stir into pudding.
- In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
- Cover and refrigerate overnight.
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rain bob
[email protected]I would give this trifle a 10 out of 10! It's the perfect dessert for any occasion.
Ahmed Ashik
[email protected]This is the best pumpkin gingerbread trifle I've ever had! The flavors are perfect and the texture is amazing.
Stevo Bit
[email protected]I made this trifle for a party and it was a huge hit! Everyone raved about how delicious it was.
eddie ngandu
[email protected]I'm allergic to nuts, so I omitted the walnuts from the recipe. The trifle was still delicious without them.
Ali Omar
[email protected]This trifle is a bit too sweet for my taste. I would recommend using less sugar in the pumpkin cake and gingerbread layers.
Marjina Sikder
[email protected]I made a few substitutions to the recipe and my trifle still turned out delicious. I used a gluten-free flour blend and vegan butter, and I omitted the nuts.
Bd Free fire
[email protected]I followed the recipe exactly and my trifle turned out great! I would definitely recommend this recipe to others.
Joy Chukwu
[email protected]I was disappointed with this trifle. The pumpkin cake was dry and the gingerbread was too spicy.
Ameen Umarani
[email protected]I'm not a big fan of trifles, but I have to admit that this one is pretty good. The flavors and textures all work well together.
Mamata Rai
[email protected]This trifle is a great way to use up leftover pumpkin puree. It's also a great dessert to make ahead of time.
Yodahe Yodahe
[email protected]I love the unique presentation of this trifle. It's sure to impress your guests.
John Peter Niyigena
[email protected]This trifle is so delicious! The pumpkin cake is moist and flavorful, the gingerbread is perfectly spiced, and the whipped cream is light and fluffy.
ABDULLAH SARDAR
[email protected]I've made this trifle several times now and it's always a crowd-pleaser. It's a great dessert to bring to parties or potlucks.
Khan Azad
[email protected]I made this trifle for my family and they loved it! The pumpkin and gingerbread flavors were a perfect combination.
the guava fruit of guava juice
[email protected]This trifle is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper dessert that's perfect for special occasions.
Ray Melero
[email protected]I'm not a big fan of pumpkin, but I was pleasantly surprised by how much I enjoyed this trifle. The gingerbread and whipped cream really balanced out the pumpkin flavor.
Dejan Tasic
[email protected]This recipe is a keeper! The trifle was easy to make and turned out beautifully.
Ma Cho mar
[email protected]I made this trifle for a potluck and it was a huge success! Everyone loved the unique combination of flavors and textures.
Andy stanhope
[email protected]This pumpkin gingerbread trifle was a hit at our Thanksgiving dinner! The layers of pumpkin cake, gingerbread, and whipped cream were perfect, and the spices gave it a wonderful fall flavor.