Dessertsbettycrocker4.4
Holiday Pumpkin-Gingerbread Trifle
Treat your holiday party guests to layers of gingerbread, butterscotch-pumpkin filling, gingersnap cookies and creamy whipped topping.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 1h👤 Arlene Cummings📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
Bake and cool gingerbread as directed on box.
box (14.5 oz) Betty Crocker™ Gingerbread Cake & Cookie Mix1(15 oz) pumpkin (not pumpkin pie mix)1 can(14 oz) sweetened condensed milk (not evaporated)1 canbox (4-serving size) butterscotch instant pudding and pie filling mix1
2
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.
(15 oz) pumpkin (not pumpkin pie mix)1 can(14 oz) sweetened condensed milk (not evaporated)1 canpumpkin pie spice1 teaspoonground cinnamon1 teaspoon
3
Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
4
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.
5
Cover with plastic wrap; refrigerate 1 to ⏱️ 2 hours before serving.
Nutrition Facts
serving Size
1 Serving
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