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Holiday Pumpkin-Gingerbread Trifle
Holiday Pumpkin-Gingerbread Trifle
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Prep Time:
1 hour
Total Time:
2 hours
Impress holiday party guests with a decadent gingerbread trifle, featuring butterscotch-pumpkin filling, gingersnap cookies, and fluffy whipped cream.
Ingredients:
  • 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & Cookie Mix
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 box (4-serving size) butterscotch instant pudding and pie filling mix
  • 3 tablespoons packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup milk
  • 25 to 30 gingersnap cookies (about three-fourths of 10-oz bag)
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed, or whipped cream
Instructions:
  • Follow the baking and cooling instructions on the gingerbread box.
  • In a medium bowl, vigorously whisk together pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon, and milk for 1 to 2 minutes until the mixture is smooth and thickened. Set aside.
  • Cut the gingerbread into 2- to 3-inch cubes, then create a layer with half of the gingerbread in a trifle bowl or large clear glass bowl.
  • Set aside 12 cookies as well as some whipped topping for a decorative finish. Crush 5 cookies over the gingerbread layer. Spread roughly half of the remaining whipped topping over the cookies. Layer with half of the pumpkin mixture. Repeat the layers. Crush the last 2 cookies on the top. Decorate the top with the reserved whipped topping and whole cookies.
  • Chill in the refrigerator for 1-2 hours before serving, covered with plastic wrap.

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