Happy Thanksgiving!

Hope each of you has a wonderful time with family and friends this holiday weekend. Travel safely and enjoy lots of good times and great nibbles.

Anyone for a little Pumpkin Gingerbread Trifle?

Recipe from Paula Dean ©Food Network


  • 2 (14-ounce) packages gingerbread 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 cream
  • 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.

Posted on November 25, 2009 and filed under Food + Drinks, Uncategorized.