I haven't ever made it, but I'm pretty sure I will. Grayson is a big fan of gingerbread, and even though it's not my favorite thing, I do enjoy it on occasion. Other people who have tasted it say that it's GREAT! And it just looks Thanksgivingish and scrum-dilly-umptious ... I would go so far as to say that THIS IS THE UPS TRUCK OF DESSERTS. Helllllooo, Brown. Welcome to my table.
Ingredients
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
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
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.
4 comments:
Gotta love Paula Deen. Here are my faves of hers: Ultimate Coffee Cake: http://www.foodnetwork.com/recipes/paula-deen/ultimate-coffee-cake-recipe/index.html AND Baked French Toast: http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html
Because, really, you still need to eat breakfast on THanksgiving, right?
Yum. That is all.
It was extremely interesting for me to read this post. Thanx for it. I like such topics and everything connected to this matter. I would like to read more soon.
Amy, I love that French toast recipe ... I've made it several times! Thanks for the coffee cake link ... I'll have to try that one, too!
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