Gingerbread & Pumpkin Cream Trifle

Gingerbread and pumpkin-two flavours we wait for all year long-stacked and layered in a big trifle bowl, or made in miniature for everybody at the table.

Gingerbread and pumpkin cheese trifle
Gingerbread & Pumpkin Cream Trifle
Gingerbread & Pumpkin Cream Trifle
Servings Prep Time
10 45minutes
Servings Prep Time
10 45minutes
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
  2. Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pie filling. Transfer to a bowl. Refrigerate, covered, 30 minutes.
  3. Cut or break gingerbread into 3/4-in. (2 cm) pieces. In 10 12-oz (350 mL) glasses or a 3-qt (2.85 L) trifle bowl, layer half of each of the following: cake, pumpkin mixture, and whipped topping. Repeat layers.
  4. Refrigerate, covered, 4 hours or overnight. Top as desired.
Recipe Notes

Optional Toppings: Caramel topping, toasted pecans or gingersnap cookies