Pumpkin Gingerbread Trifle

September 25, 2010

On the Tea Time Table

About a month ago, I borrowed one of Miss Phoebe’s Paula Deen cookbooks. I copied several recipes out of them, and this was one:

Pumpkin Gingerbread Trifle

2 14 oz pkgs gingerbread mix (I wasn’t going to spend $2.79 / pkg for these so I used Betty Crocker’s recipe and made my own. I didn’t have the key ingredient–molasses–so I googled “substitute for molasses,” and simply put in Karo syrup and a bit of maple syrup instead. The texture of the gingerbread was amazingly soft and moist, so these “make-do’s” worked great.)
One 5.1 oz pkg instant vanilla pudding mix
One 30 oz can pumpkin pie filling
1/2 cup packed brown sugar

1/3 tsp cinnamon
One 12-oz carton Cool Whip
1/2 cup gingersnaps

Bake gingerbread. Cool completely. Prepare pudding. Mix pie filling, sugar, cinnamon into pudding. (I also mixed an additional carton Cool Whip into this pudding mixture. Yum!) Crumble one batch of gingerbread into the bottom of a large, pretty bowl. (I wasn’t going to crumble it; I had decided to cube it. But when I mentioned this to my daughter, she said, “Mom, whenever I’ve thought I had a better idea than Paula Deen, I didn’t.” So I heeded that bit of wisdom and crumbled it like Paula had said. Note: crumbling was the better choice. Just right!) Pour 1/2 pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps. Refrigerate overnight.

I had lots of left-overs, so I had lots to share. One neighbor leaned out the window of her car and said, “I’ve got to have that recipe!” and Miss Phobe said, “Don’t ever lose that recipe!” It really is a keeper! Yum!

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