wdw_dine_junkie
DIS Veteran
- Joined
- Oct 22, 2001
- Messages
- 1,496
I made this recipe a few weeks ago and it's fantastic! Tasted like a big 'ol bowl of pumpkin pie. Because it's a trifle, it doesn't look as pretty after you dig into it, but it sure tastes good. I used instant vanilla pudding and it was fine. I thought it might be mushy the next day, but it really is better if it sits overnight. Enjoy!
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Paula's Pumpkin Gingerbread Trifle
Recipe #1068243 ratings
This recipe is from Paula Deen's Home Cooking show and is a delicious and easy change of pace for holiday dessert! This serves a large crowd, so is good for potlucks, too.
20 servings 40 min 10 min prep
2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed dark brown sugar
1/3 teaspoon ground cinnamon
2 pinches ground cardamom
1/4 cup sherry wine or Southern Comfort (very tasty!) (optional)
1 (12 ounce) container frozen whipped topping
1/2 cup crushed gingersnap cookies
2-3 tablespoons chopped pecans, for garnish (optional)
Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
(If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
Cover with plastic wrap and chill overnight in the refrigerator.
Notes: you can use spice cake instead of gingerbread for a gentler flavor.
***********
Paula's Pumpkin Gingerbread Trifle
Recipe #1068243 ratings
This recipe is from Paula Deen's Home Cooking show and is a delicious and easy change of pace for holiday dessert! This serves a large crowd, so is good for potlucks, too.
20 servings 40 min 10 min prep
2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed dark brown sugar
1/3 teaspoon ground cinnamon
2 pinches ground cardamom
1/4 cup sherry wine or Southern Comfort (very tasty!) (optional)
1 (12 ounce) container frozen whipped topping
1/2 cup crushed gingersnap cookies
2-3 tablespoons chopped pecans, for garnish (optional)
Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
(If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
Cover with plastic wrap and chill overnight in the refrigerator.
Notes: you can use spice cake instead of gingerbread for a gentler flavor.
