Pumpkin Gingerbread Trifle

One more idea for my big ol' bag of ginger snaps.

I originally saw this recipe on the internet used with gingerbread cake.  But I had ginger snaps available, and truthfully, I've never made gingerbread cake before.

Don't leave.  I'm working on it.

The ginger snaps work insanely well in this, though.  Obviously, I can't compare it to the cake, but I definitely know that the cookies offer a bit of a crunchy texture that cake simply can't.

I like crunch.

I'm stickin' to snaps.

The two flavors of pumpkin and ginger are so complementary that I'm kind of excited to try more recipes that combine them together.  For now, this is a simple, easy dessert that will hold me over for quite a while.




Pumpkin Gingerbread Trifle
(adapted from Taste of Home)

1 package ginger snaps
1 can pumpkin puree
1 pkg vanilla instant pudding mix
2 cups skim milk, boiling
1/3 cup Pumpkin Pie Spice
1 tub of frozen whipped topping
1/4 cup Confectioner's sugar
1 tsp vanilla



Crumble the ginger snaps into small pieces.  Do not crush.

Remove milk from heat and add to vanilla pudding mix.  Mix until homogenous.  Add the pumpkin puree and pumpkin pie spice and stir until creamy.

In a separate bowl, combine whipped topping, Confectioner's sugar and vanilla.

In a trifle bowl, layer half of the gingerbread cubes on the bottom.  Pour half of the pumpkin pudding on top, followed by half of the sweetened whipped topping.  Repeat the layering one more time.

Chill in the refrigerator for 1 hour before serving.





Listening to:   Rihanna - Shut Up And Drive