PUMPKIN GINGERBREAD TRIFLE
The homemade gingerbread makes this recipe shine. It's moist, delicious and has just the right balance of sweetness and spice. The pudding and gingerbread compliment each other nicely and the topping makes everything better!
Provided by Jolayne Cooper
Categories Other Desserts
Time 1h5m
Number Of Ingredients 20
Steps:
- 1. For the Gingerbread - In a large mixing bowl, cream the shortening and sugars. Add egg; mix well. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture.
- 2. Pour into a greased 9-in. square baking pan. Bake at 350 degrees F for 33-37 minutes or until a toothpick inserted near the center comes out clean. Let cool completely before assembling the trifle.
- 3. While the gingerbread is cooling, prepare the pudding and set aside to cool. When it is cool, stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
- 4. To assemble - Crumble 1/2 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 Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps, if desired.
- 5. Refrigerate overnight.
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Bolokang Dionga
[email protected]I can't wait to try this recipe! It looks absolutely delicious.
Atlegang Raps
[email protected]This recipe is a keeper! I'll definitely be making this trifle again.
Rajon Sharma
[email protected]I'm not sure what went wrong, but my trifle didn't turn out well. The cake layer was too dense and the mousse layer was too runny.
Enomic Tara
[email protected]The trifle was a bit too complicated to make. I think I'll try a simpler recipe next time.
Aida Memba
[email protected]The trifle was a bit dry. I think I should have used more milk or cream in the pumpkin mousse layer.
Latifc Latifc
[email protected]This trifle was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Wajdan Haedar
[email protected]I made a few substitutions to the recipe and the trifle still turned out great! I used store-bought pumpkin puree and gingerbread cookies, and I omitted the whipped cream layer.
Totto
[email protected]This trifle is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that's perfect for a special occasion.
Modou Ceesay
[email protected]I followed the recipe exactly and the trifle turned out perfectly. It's a great recipe for beginner bakers.
Daryl Wingo
[email protected]This is the best pumpkin gingerbread trifle I've ever had! It's the perfect fall dessert.
Shidi Kuts
[email protected]I'm not usually a fan of pumpkin desserts, but this trifle changed my mind! The flavors were perfectly balanced and the texture was amazing.
Sana Riaz
[email protected]This trifle was so easy to make and it turned out absolutely stunning! The presentation was perfect for a special occasion.
Jamila Zineb Jamila Zineb
[email protected]I made this trifle for a potluck and it was a total crowd-pleaser! Everyone raved about how delicious it was. I especially loved the creamy pumpkin mousse layer.
Bryan Venkatrayadu
[email protected]This pumpkin gingerbread trifle was a huge hit at our Thanksgiving gathering! Everyone loved the combination of flavors and textures. The pumpkin cake was moist and flavorful, the gingerbread cookies added a nice crunch, and the whipped cream and pum