GINGERBREAD PUMPKIN TRIFLE
I like to spice up our Thanksgiving dinner with this special dessert featuring two popular holiday flavors. A delicious alternative to pumpkin pie, it's my favorite potluck contribution. -Deborah F. Hahn, Belle, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form., Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 400 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 55g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
HOLIDAY PUMPKIN-GINGERBREAD TRIFLE
Treat your holiday party guests to layers of gingerbread, butterscotch-pumpkin filling, gingersnap cookies and creamy whipped topping.
Provided by By Arlene Cummings
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Bake and cool gingerbread as directed on box.
- Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
- Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
- Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
- Cover with plastic wrap; refrigerate 1 to 2 hours before serving.
Nutrition Facts : ServingSize 1 Serving
PAULA'S PUMPKIN GINGERBREAD TRIFLE
A classic English dessert with the flavors of fall. Perfect ending to a Christmas or Thanksgiving feast!
Provided by legraham937
Categories Fruits and Vegetables Vegetables Squash
Time 9h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
- Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
- Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
- Refrigerate until pudding is set and flavors combine, 8 hours to overnight.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 101.8 g, Cholesterol 35.9 mg, Fat 19.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 9.8 g, Sodium 744.2 mg, Sugar 28.6 g
PUMPKIN GINGERBREAD TRIFLE
Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.
Provided by Cynna
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 321.8, Fat 9.9, SaturatedFat 5.2, Sodium 402.8, Carbohydrate 57.2, Fiber 4.3, Sugar 33.6, Protein 2.5
PUMPKIN GINGERBREAD TRIFLE
Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. -Amy Geiser, Fairlawn, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings (about 1 cup each).
Number Of Ingredients 5
Steps:
- Prepare and bake gingerbread mixes according to package directions for cake. Cool completely on wire racks., Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pumpkin; cool completely., Crumble half of the gingerbread into a 4-qt. glass bowl; press down gently. Layer gingerbread with half of the pudding mixture and half of the whipped topping; repeat layers. Refrigerate, covered, overnight before serving.
Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 272mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
BEST HOLIDAY TRIFLE
This holiday trifle is a unique showstopper of a dessert and is ridiculously easy. Every time I make it, I get raves because the presentation is beautifully dramatic and the flavors are unbeatable. Ideal for Christmas or Thanksgiving. When you bring this out, you will get "wow" from your guests. Make sure you include the topping, because that is what makes the presentation so elegant, belying the very easy nature of this recipe.
Provided by SimonSaysCook
Categories Fruits and Vegetables Vegetables Squash
Time P1DT1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, water, and egg in a large bowl using a fork. Pour batter into an ungreased 9x13-inch baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Combine pudding with milk in a medium saucepan over medium heat. Bring to a boil, stirring constantly, about 5 minutes. Remove from heat and let sit and cool completely with a layer of plastic wrap directly touching the surface, to prevent a skin from forming.
- Meanwhile, mix pumpkin filling, brown sugar, rum, cinnamon, pumpkin pie spice, and cloves together in a large bowl using an electric mixer on low speed until well blended, 2 to 3 minutes.
- Tear cooled cake into cubes or bite-size pieces. Arrange in a layer at the bottom of a large glass or trifle bowl. Pour 1/2 of the pumpkin mixture over cake; layer 1/2 of the whipped topping over pumpkin. Repeat layers.
- Pulverize 2 gingersnap cookies in a food processor or place in a plastic bag and crush using a rolling pin or mallet. Dust over trifle. Stand 8 whole gingersnap cookies up around the circumference of the trifle.
- Cover trifle with plastic wrap and refrigerate, 24 to 48 hours. Remove from the refrigerator about 30 minutes before serving.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 67.6 g, Cholesterol 18.5 mg, Fat 11.6 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 6.8 g, Sodium 484 mg, Sugar 15.9 g
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