Do you like gingerbread? Have you thought to pair it with pumpkin?
We were having some friends over for dinner one night last week, and I was in the mood to make something new.
Do you do that? I’ve heard we shouldn’t try new things when expecting company, but I always do! Having people over to eat gives me motivation for trying new recipes.
After digging in the freezer and taking stock of my pantry contents, I created this Fall-flavored Gingerbread Pumpkin Trifle.
My own recipe creations rarely turn out as well as I’d imagined. This one…
Recently, I’d been hungry for Mammau’s Gingerbread, so I baked her recipe and put most of it in the freezer. My family isn’t that crazy about gingerbread – well, let’s just say wasn’t.
Bake your favorite recipe or packaged mix (or grocery bakery already-made-so-you-don’t-have-to-make-it purchase?), then chop your gingerbread into 1″ chunks and layer half of it in the bottom of a bowl.
The next layer is a mixture of prepared instant vanilla pudding, a can of pumpkin, and a can of sweetened-condensed milk. (Ooh, yes!) Banana pudding was my inspiration for this layer. How did I make it through summer without sharing my banana pudding recipe?
Pour half of the pudding mixture over your gingerbread chunks, followed by half a container of frozen whipped topping. You could always make some real whipped cream (I had no whole cream on hand but always keep Cool Whip in the freezer).
Repeat the layers, and you’re done!
We ate Aunt Virginia’s German Lazagna (soon to be posting about that!) for dinner – after a few appetizers. Needless to say, we were pretty full by the time dessert came out of the refrigerator.
This is a light dessert – unless you eat a whole lot of it, of course. We managed to eat over half of it that night.
I’m happy to report that at least two other members of this family now will eat gingerbread – as long as I make this trifle with it. By the following day…
empty bowl. Another successful day of encouraging dessert-devouring family members. 🙂
Here is the recipe for you to print.
- Gingerbread prepared (can be boxed type)
- 1 3.9-ounce package instant vanilla pudding and pie filling, prepared and chilled slightly
- 1 15-ounce canned 100% pure pumpkin
- ¾ teaspoon cinnamon
- 1 can sweetened-condensed milk
- 1 12-ounce container of frozen whipped topping
- Cut prepared gingerbread into 1" chunks. Layer half in bottom of trifle bowl (or any bowl if you don't have a trifle bowl).
- Add pumpkin, cinnamon, and sweetened-condensed milk to prepared vanilla pudding and stir to blend. Pour half over gingerbread layer.
- Layer half of whipped topping over pudding mixture.
- Repeat layers, ending with whipped topping.
- Chill and serve.
I hope you’ll try it. I think you’ll be glad you did! 🙂
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