This gingerbread trifle is a large dessert that's beautiful and meant to serve a crowd. It would be a delicious addition to any holiday table. The homemade gingerbread is sweet and tender. Thick and creamy, the pumpkin pudding has just the right amount of spice. Gingerbread and pumpkin are a wonderful flavor combination. The Cool Whip on top is light and a contrast to the other bold flavors in this trifle. While this takes a while to prepare, It is an easy holiday dessert. This was originally a Paula Deen recipe, but I have changed it a little bit, so it isn't exactly as she had it. She used packaged gingerbread mix and I use homemade gingerbread. Everyone who has had this trifle has loved it. I usually serve this at Thanksgiving for those who need the pumpkin fix. I hope you enjoy it!
Ingredients :
- GINGERBREAD
- 1/2 cup(s) shortening
- 2 tablespoon(s) sugar
- 1 tablespoon(s) brown sugar
- 1 large egg
- 1 cup(s) hot water
- 1 cup(s) molasses
- 2 1/4 cup(s) all-purpose flour
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) ground ginger
- 1 teaspoon(s) ground cinnamon
- 3/4 teaspoon(s) salt
- 1/8 teaspoon(s) ground nutmeg
- OTHER TRIFLE PARTS
- 1 box(es) cook and serve vanilla pudding mix (large; if can't find substitute with 2 small boxes)
- milk to prepare pudding per package directions
- 1 can(s) pumpkin pie filling (30 oz.)
- 1/2 cup(s) brown sugar
- 1-2 teaspoon(s) ground cinnamon
- 12 ounce(s) Cool Whip
- 1/2 cup(s) gingersnaps, optional
Intructions :
- 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 flour mixture to creamed mixture
- 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
- While the gingerbread is cooling, prepare the pudding and set it aside to cool. When it is cool, stir the pumpkin pie filling, sugar, and cinnamon into the pudding
- 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. Refrigerate overnight.
Rated 5/5 based on 98 Reviews
Keyword : pumpkin gingerbread-trifle-American-Other Desserts