Lest you find me vain, I should say that some of my favorite desserts are made by other people. Deb makes an amazing pumpkin gingerbread trifle. It is making me drool just to think about it.
Smile Deb. I know you are reading this. Now please go make me some more trifle. Please?
Pumpkin Gingerbread Trifle
A similar recipe from Paula Deen
(Did you think I was about to reveal someone else's family recipe?)
Prep Time: 30 minutes
Inactive Prep Time: 9 hours
Cook Time: 30 minutes
Yield: 20 servings
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch 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 whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
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And then there is Lanier, who taught me everything I know about my Kitchenaid. Sometimes we plan play dates for Clementine and Little Blue.
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