Recipe(tried): Pumpkin Gingerbread Trifle - Thank You: Maureen/Milwaukee's Pork Roast with Cider Gravy is a winner!
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Hello to all here at R.L.! Have missed you all! :) I haven't posted in forever but it seems like here at home we haven't cooked anything to write home about lately, except for this dinner which was sooo tasty.:) I can't wait to try these other tasty meals y'all have posted.
Thank you so much for this recipe Maureen! It was so yummy! :) For dessert Paula Deen's Pumpkin Gingerbread Trifle was a winner too.
We had:
Pork Roast with Cider Gravy
Roasted Carrots
Mashed Potatoes
Coleslaw
Corn
Bread & Butter
Paula Deen's Pumpkin Gingerbread Trifle
PUMPKIN GINGERBREAD TRIFLE
Source: Paula Deen
2 pkg. (14 oz. each) gingerbread mix
1 (5.1 oz.) pkg. cook & serve vanilla pudding mix
1 (30 oz.) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp. ground cardamom or cinnamon
1 (12 oz.) container frozen Cool Whip topping, thawed
1/2 cup gingersnaps, crushed (optional)
Bake gingerbread according to pkg. directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble one batch gingerbread into bottom of a large pretty glass bowl or punch 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 over the top with crushed gingersnaps, if desired. Refrigerate overnight.
Thank you so much for this recipe Maureen! It was so yummy! :) For dessert Paula Deen's Pumpkin Gingerbread Trifle was a winner too.
We had:
Pork Roast with Cider Gravy
Roasted Carrots
Mashed Potatoes
Coleslaw
Corn
Bread & Butter
Paula Deen's Pumpkin Gingerbread Trifle
PUMPKIN GINGERBREAD TRIFLE
Source: Paula Deen
2 pkg. (14 oz. each) gingerbread mix
1 (5.1 oz.) pkg. cook & serve vanilla pudding mix
1 (30 oz.) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp. ground cardamom or cinnamon
1 (12 oz.) container frozen Cool Whip topping, thawed
1/2 cup gingersnaps, crushed (optional)
Bake gingerbread according to pkg. directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble one batch gingerbread into bottom of a large pretty glass bowl or punch 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 over the top with crushed gingersnaps, if desired. Refrigerate overnight.
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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