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Gingersnap-Pumpkin Trifle with Candied Pecans

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14 servings, about 2/3 cup each

It looks extraordinary and tastes heavenly. But truthfully? This Gingersnap-Pumpkin Trifle with Candied Pecans is pretty easy to make!

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What You Need

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Make It

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  • Melt butter in small saucepan on medium heat. Add sugar; cook until hot and bubbly, stirring frequently. Add nuts; stir until evenly coated. Pour onto foil-covered baking sheet; cool.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and spice; mix well. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min.
  • Arrange half the cookies on bottom and up side of 2-qt. serving bowl. Add half the pudding to bowl; top with layers of half each of the remaining COOL WHIP and nuts. Repeat all layers. Refrigerate 3 hours or until chilled.


Prepare using JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.


  • 14 servings, about 2/3 cup each

Nutritional Information

Serving Size 14 servings, about 2/3 cup each
Calories 200
Total fat 9g
Saturated fat 4.5g
Cholesterol 5mg
Sodium 290mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 21g
Protein 3g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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