Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

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  • Prep Time


  • Total Time


  • Servings



  • 1

    recipe gingerbread

  • 1

    large cook-and-serve vanilla pudding mix

  • 30

    oz. pumpkin pie filling

  • ½

    c. packed brown sugar

  • t. ground cinnamon or cardamom

  • 12

    oz. frozen whipped topping

  • ½

    c. gingersnaps, optional


Bake the gingerbread; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon or cardamom into the pudding. Crumble ½ of the gingerbread into the bottom of a large, pretty bowl. Pour ½ of the pudding mixture over the gingerbread; top with a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.


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