Friday, December 23, 2011

Pumpkin Gingerbread Trifle

Christmas is fast approaching...
as in, it's this Sunday!
Yikes!
For the first time ever,
I am hosting Christmas at my apartment place of residence...
I'm a little nervous, but I have my menu all planned out.
I went and did a little shopping at Costco today
(parking was a nightmare),
and will finish up my grocery shopping at Winco tomorrow
(I'm leaving the girls at home. My goal is to be in and out of that mad house ASAP!)
What are your plans for Chrismtas?
Are you hosting this year, or are you going somewhere else?
Are you in charge of the dessert?

Well, if you are in charge of the dessert, and need a "fancy" dessert that will taste heavenly,
but need it to be fairly quick and easy,
then have I got the dessert for you!

This Pumpkin Gingerbread Trifle is amazing.
I made it for a girls night out this past month,
and it hit the spot!
I originally found the recipe here,
and I will definitely be making this dessert again!

Merry Christmas!


Pumpkin Gingerbread Trifle

1 box Gingerbread Cake Mix and the ingredients to make it (eggs and water)
4 cups cold milk
2 small boxes of instant butterscotch pudding
1 can (15 oz.) pumpkin (NOT canned pumpkin pie filling)
1 tsp. cinnamon
1/4 tsp. each: ground ginger, nutmeg, and allspice
1-2 containers Cool Whip

Bake the gingerbread cake according to package directions. Cool completely.
Mix the milk and pudding according to package directions. Place in fridge for about 5 minutes.
Stir in the canned pumpkin and spices.
In a large trifle bowl, begin by crumbling the gingerbread cake and line the bottom of the bowl.
Then add a layer of the pumpkin mixture, followed by a layer of Cool Whip.
Repeat layers, reserving about 1/4 cup of crumbled cake for the top.
Top with Cool Whip and garnish with crumbled cake.

Eat immediately, or store in fridge until ready to eat!


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