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Gingerbread Pumpkin Trifle
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Gingerbread Pumpkin Trifle

10 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 package s (14-ounce each) gingerbread mix
1 box (5.1-ounce) vanilla instant pudding
1 can (30-ounce) pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon
1 tub (12-ounce) Cool Whip Whipped Topping
1/2 cup gingersnaps, optional
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Let's Make It
1
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
2
Crumble one batch of gingerbread into the bottom of a large trifle bowl. Pour 1/2 of the pudding mixture over the gingerbread, and then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired.
3
Refrigerate overnight. Trifle can be layered in a punch bowl.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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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