Pumpkin Gingerbread Trifle

This is a long-standing family favorite at our Thanksgiving table!

2 (14-oz.) packages gingerbread mix
1 (5-oz.) pkg. cook-and-serve vanilla pudding mix
1 (30-oz.) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp. ground cinnamon
1 (12-oz). container frozen whipped topping
1/2 cup crushed gingersnaps

Bake gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding according to package directions and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty glass bowl. Pour half of the pudding mixture over gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping. Sprinkle top with crushed gingersnaps. Refrigerate overnight. Trifle can be made in a punch bowl.

Recipe Summary:
Yield: 1
Prep Time: 30 min.
Rating: 5 of 5 stars

Other recipes by Huckleberry Inn:
Best Ever Banana Bread
Orange Butter
Raspberry Struesel Muffins
Chocolate Chip Cheeseball
Chocolate Raspberry Torte
Spiced Hot Thanksgiving Pears
Regas Red Velvet Cake Secret Recipe
Gingerbread Waffles
Raspberry Cottage Pancakes
Quick And Easy Thyme Potatoes
Baked Sweet Potato Chips
Holiday Green Beans
Quick Brunch Quiche
Buffalo Chicken Sandwiches
Healthy Chicken Broccoli Pizza
Sausage Ring
Philly Cheese Steak Sandwiches
Tex-mex Layered Salad
Blue Cheese Potato Salad

Recipe Provided By:
Huckleberry Inn
Sevierville, TN

Sevierville Bed and Breakfast Inns