Sunday, November 23, 2008
Never having had gingerbread before, I was a little leary to make this, but when I saw the picture of this trifle from Paula Deen, I knew I wanted to give it a shot. At least it would look pretty! As I was making this dessert, I tasted the pumpkin filling and was a little nervous because I didn't think it was as amazing as I thought it should be - but it may have been my own fault. I didn't have pumpkin pie filling, just canned pumpkin, so I had to add my own spices and sugar. Not knowing how much to add, I didn't bother measuring, just adding a little, tasting, adding again, etc. until I found something that tasted good. I topped with whipped cream and chopped pecans. I made this Friday night, put it in the fridge to chill overnight for Thanksgiving dinner on Saturday.
Fast forward to next day - a big hit come dessert time! Let's think about this, though. Have you ever had a dessert with cool whip that wasn't good? Not me! Definitely try this one!
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix (I used sugar-free, made with 1% milk)
1 (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
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.