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!
- 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
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!