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April 01, 2014

Pumpkin Trifle

Even though this is really a fall dessert, with canned pumpkin you can enjoy it anytime. It's simple to make and depending on your mood, you can make the healthy version.

Serves 8-10

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box instant vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 teaspoon ground cinnamon
Dash of freshly grated nutmeg
2 (12-ounce) containers frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely.
Meanwhile, stir the pudding mix and 1 container of the whipped topping into the pumpkin pie filling. Add cinnamon and nutmeg.
Crumble 1 batch of gingerbread into the bottom of a trifle bowl. Pour 1/2 of the pudding mixture over the gingerbread. Top with frozen whipped topping. Repeat with the remaining gingerbread, pudding and finishing with whipped topping. Sprinkle the top with crushed gingersnaps, if desired.
Refrigerate overnight. Trifle can be layered in a trifle bowl, punch bowl, or individual parfait glasses.

Cooking wiser:
For a healthier version use low fat cool whip and sugar free pudding mix

Posted by terri at April 1, 2014 03:24 AM