Holiday Pumpkin-Gingerbread Trifle
Arlene Cummings
Updated May 18, 2016
Treat your holiday party guests to layers of gingerbread, butterscotch-pumpkin filling, gingersnap cookies and creamy whipped topping.
Holiday Pumpkin-Gingerbread Trifle
- Prep Time 60 min
- Total 2 hr 0 min
- Servings 12
- Ingredients 10
Ingredients
- 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & Cookie Mix
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 box (4-serving size) butterscotch instant pudding and pie filling mix
- 3 tablespoons packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 cup milk
- 25 to 30 gingersnap cookies (about three-fourths of 10-oz bag)
- 1 container (12 oz) Cool Whip frozen whipped topping, thawed, or whipped cream
Instructions
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Step1Bake and cool gingerbread as directed on box.
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Step2Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
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Step3Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
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Step4Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
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Step5Cover with plastic wrap; refrigerate 1 to 2 hours before serving.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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