Sunday, October 31, 2010

Pumpkin Gingerbread Trifle


    Luigi Bormioli Michelangelo Masterpiece Individual Trifle Bowls, Set of 6
  • 2 boxes gingerbread cake mix
  • 2 boxes vanilla instant pudding mix
  • 2 1/2 cups pumpkin pie filling
  • 1/2 cup brown sugar
  • 1 tsp. cinnamon
  • 3 cups heavy cream
  • 1 tsp. vanilla
  • 1/2 cup confectioner's sugar
  • 1 cup gingersnap cookies, crushed
How to prepare Pumpkin Gingerbread Trifle:

  1. Prepare and bake gingerbread cake mixes according to package instructions. Cool and set aside.
  2. Prepare vanilla pudding according to package instructions.
  3. Combine pudding with pumpkin pie filling. Fold in brown sugar and cinnamon. Cover and chill.
  4. Whip heavy cream until soft peaks form. Sweeten with confectioner's sugar and add vanilla. Chill until ready to assemble trifle.

Assembling Trifle:

  1. Crumble cooled gingerbread into bite-sized chunks. Layer half of these gingerbread pieces into the bottom of a clear glass trifle bowl.
  2. Spread half of the pumpkin-pudding mixture over gingerbread. Smooth with spatula.
  3. Cover pudding mixture with one-half of the sweetened, whipped cream. Smooth.
  4. Top with remaining gingerbread.
  5. Layer remaining pumpkin mixture.
  6. Spread the rest of the whipped cream over the pumpkin.
  7. Top with crushed gingersnap cookies.
  8. Cover carefully with plastic wrap and chill overnight.

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