For many people, the best part of Thanksgiving dinner is the dessert table. If pumpkin pie leaves you feeling a bit flat, try this trifle. It features many popular fall flavors and will be sure to please the masses.
PUMPKIN GINGERBREAD TRIFLE
Ingredients
- 2 packages gingerbread cake and cookie mix and the required ingredients needed to bake them according to the directions on the package
- 1 package vanilla pudding mix and the required ingredients needed to make it according to the directions on the package
- 1/2 cup packed dark brown sugar
- 1 can (29 ounces) solid-pack pumpkin
- 1 carton (12 ounces) frozen whipped topping, thawed
Bake both gingerbread mixes following the directions for cake. Allow to cool on wire racks as you continue working through the recipe. Prepare the pudding as directed on its box. Working quickly so the pudding doesn't set up, stir in the brown sugar and pumpkin and allow the mixture to completely set up. Once the gingerbread is cool, break into bite size pieces and place a layer in the bottom of a trifle bowl. Press down slightly then top with a layer of the pudding mixture and whipped topping. Repeat this process once more then cover and refrigerate until time to serve, preferably overnight.
Cook's Notes-You can also prepare this dessert in individual servings in mini trifle bowls or other glass dessert ware if desired.
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