Gingerbread Pumpkin Trifle
Super simple, but show-stopping, this Gingerbread Pumpkin Trifle features layers of moist, spicy gingerbread, butterscotch-pumpkin pudding, and whipped cream! This Gingerbread Pumpkin Trifle pays homage to some of the best flavors of the season in one dessert!
Servings 10
Ingredients
- 1 14.5 oz. box gingerbread mix
- 15 oz. can pumpkin puree
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 3 cups cold milk
- 4 3.3 oz. instant butterscotch or vanilla pudding mix
- 2 8 oz. containers whipped topping thawed
- 12 gingersnap cookies for optional garnish
Instructions
- Prepare gingerbread according to package directions. Cool completely.
- Break up the gingerbread into small cubes and coarse crumbs, and divide into 2 equal portions.
- In a large bowl, whisk together pumpkin, cinnamon, ginger, milk, and instant pudding mixes til smooth.
- To assemble the trifle, start with a layer of cake crumbs, followed by 1/2 of the pumpkin pudding mix, a container of whipped topping, then repeat with the remaining cake crumbs, remaining pumpkin pudding mixture, and remaining whipped topping.
- Garnish with gingersnaps on top.
- That's it! Store in refrigerator. Spoon into dishes to serve!