For Thanksgiving, my family is getting together to celebrate. I look forward to this time of year, as it is the one time that we are all together and there’s usually LOTS of delicious food! This year, I am giving a new recipe a try- a Pumpkin Gingerbread Trifle, courtesy of Paula Deen, from the Food Network. Here’s the recipe:
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 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.
I’m planning to make the dish today and let it set in the refrigerator overnight, in a pretty, trifle bowl. What are you making this Thanksgiving? Send me your favorite holiday recipe and enjoy the day!