Gingerbread Pumpkin Trifle

By Janes_kitchen

Ingredients

• 1/2 C shortening
• 1/3 C sugar
• 1 C molasses
• 1 egg
• 2-1/3 C flour
• 1 tsp baking soda
• 1 tsp ginger
• 1 tsp grd cinnamon
• 3/4 tsp salt
• 3/4 C hot water
• FILLING/TOPPING
• 2 C cold milk
• 1 pkg (3-4oz) instant vanilla pudding mix
• 1 can (15oz) solid-pack pumpkin
• 1/2 C packed brown sugar
• 1 tsp vanilla extract
• 1/2 tsp grd cinnamon
• 2 C heavy whipping cream
• 1/2 C sugar
• 1 tsp rum extract

Details

Servings 16

Preparation

Step 1

in lg. bowl, cream shortening & sugar until light & fluffy
beat in molasses & egg
combine flour, baking soda, ginger, cinnamon & salt
add to creamed mix, alternately w/ water, beating well after each addition

pour into greased 13X9" baking pan
bake @ 350 for 25-30 min or until toothpick inserted near center comes out clean
cool on wire rack
cut gingerbread into 1/2"-1" cubesd
set aside

in lg. bowl, whisk milk & pudding mix for 2 min
let stand for 2 min or until soft-set
combine pumpkin, brown sugar, vanilla & cinnamon
stir into pudding

in another bowl, beat cream until it begins to thicken
add sugar & extract
beat until stiff peaks form

set aside 1/4 gingerbread cubes

in 4-qt triffle bowl or glass serving bowl, layer 1/3rd of remaining ginger bread cubes
top w/ 1/3rd of pumpkin mixture & whipped cream

repeat layer twice

crumble reserved gingerbread
sprinkle over top
cover & refrig for at least 1 hr before serving