Post by tinafb on Jun 28, 2014 16:18:53 GMT
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
SERVINGS: 25
CATEGORY: Lower Fat
METHOD: Overnight Recipes
TIME: Prep: 40 min. + chilling
Ingredients:
2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
Directions:
Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking 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 the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).
I did it in a 9x11 baking dish. It was SO GOOD.
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
SERVINGS: 25
CATEGORY: Lower Fat
METHOD: Overnight Recipes
TIME: Prep: 40 min. + chilling
Ingredients:
2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
Directions:
Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking 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 the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).
I did it in a 9x11 baking dish. It was SO GOOD.
