Gingerbread Pumpkin Trifle

Inspired by Paula Deen

Sorry about the darkness of the picture, the camera flash was messed up.

It is still fall, so I had to make another pumpkin dessert! This recipe I found on the website for the Food Network and is another Paula recipe, so I thought it had to be good and I was not dissapointedby Paula! This recipe was very simple, but a little time consuming in order to make sure each layer was even. I made a few modifications to the originalrecipe, including using instant puddinginstead of the cook and serve, which savedtime. I also used pumpkin pie spice in order to give more of a pumpkin pietaste to the trifles. The last change was cutting the recipe in half, and thenputting them into individual glasses. These would be perfect for a family gettogether or even just an elegant dinner at home (or a late night dessert snacklike I did).


Ingredients

• 1 package gingerbread mix (eggs are needed for this)
• 1 box instant French vanilla pudding mix
• 1/2 (30-ounce) can pure pumpkin
• 1/4 cup packed brown sugar
• 1/4 teaspoon pumpkin pie spice
• ½ container light frozen whipped topping
• Spray can of whipped cream (optional)

Directions

1. Bake the gingerbreadaccording to the box and cool completely. 

You can also make your own homemade gingerbread cake!

2. Prepare the pudding according to the box except use a little less milk (for my pudding box I used 1¾ cup instead of 2 cups of milk). Once prepared put in fridge while getting pumpkin ready so the pudding sets up a little more.

The pudding can be either French Vanilla or Vanilla, or you can use other flavors.

3. Measure the brown sugarand pumpkin pie spice and put into the pudding; add the half a can of pumpkin and stir until mixed completely.
 

4. In four glasses crumblethe gingerbread into the bottom. (For my glasses I cut the cake into 16 piecesand used one piece (1/16) for the first layer).

5. Add about the same amountof pudding/pumpkin mixture. If you get pumpkin on the sides of the glass justwipe the glass with a paper towel.

6. Add about the same amount of whipped topping as pumpkin, also wiping the sides if need be.

I used a bag again to easily put the fillings in the cups, and avoided a mess (well huge mess anyway)

You can easily wipe down the glasses with a papertowel.

7. Add another crumbled pieceof gingerbread, then pumpkin until the glass is full.

8. Refrigerate overnight to set all of the layers.

9. Before serving add a dollop of the whipped topping or whipped cream. Also you can add a sprinkling of cinnamon or pumpkin pie spice.

The flash overreacted in this one

Greta is in the middle of a yawn (with finals coming closer I have the same sentiment)