Once upon a time I didn’t really know anything about cooking. While Blake and I were dating, he would come pick me up at my house each night to hang out at his house and then bring me back for my 10:00 curfew. (We were actually really strict about that curfew) While I would wait for him to pick me up I started watching a little girl named Rachel Ray. Now this was in 2003ish so she was not the big name celebrity she is today. I credit Rachel Ray for teaching me how to cut things up and to modify a recipe to work for you. The only downside is that I don’t like most of what Rachel Ray cooks…
Bring on Paula Deen. Now Paula and I could be good friends. I knew I needed to learn more so for my 30th birthday, I went to visit her.
After spending some time with Paula and her brother…
That picture is real, by the way…
So it was no surprise to me that when I was looking for a great dessert to take to Thanksgiving dinner, I turned to my old friend, Paula.
I give you…drumroll please…
Gingerbread Pumpkin Trifle
- 2 (14 oz) packages of gingerbread cookie mix
- 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1 (30-ounce) can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cardamom or cinnamon
- 1 (12-ounce) container frozen whipped topping
- 1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
This trifle is AWESOME!!! You have to try it!