courtesy paula deen - serves: 20
ingredients
2 (14-ounce) packages gingerbread mix
(5.1-ounce) box cook-and-serve vanilla pudding mix
(30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
(5.1-ounce) box cook-and-serve vanilla pudding mix
(30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
directions
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.
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1 comment:
that's what i'm talkin about girlfriend..yum yum yum! i expect the next few weeks to be a bevy of scrummy yummy recipes woven into your inspiring thoughts.
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