Friday, December 9, 2011

Pumpkin Gingerbread Trifle

This is close to being at the top of my holiday dessert list. Yum!

Pumpkin Gingerbread Trifle

2 packages gingerbread mix
1 29 oz can of Libby’s pumpkin
2 1 (5.1-ounce) boxes of vanilla instant pudding mix
2 pints whipping cream

Bake gingerbread according to package directions.  Cool.

Use the recipe on the back of the pumpkin can to make 2 pies but bake in a 9 x 12 glass dish. Cool completely.

Make the pudding according to package directions. Let sit in frig about ten minutes.

Whip the cream with sugar and a touch of vanilla.

When completely cool, mix the pie mixture and vanilla pudding in a large bowl with an electric mixer.

Cut the cool gingerbread in chunks or strips.

Start with a layer of gingerbread in the bottom of a large glass bowl.

Next a layer of pumpkin pudding.

Next a layer of whipped cream.

Repeat, ending with a layer of whipped cream.

Cover and refrigerate over night.

Sprinkle with shaved chocolate just before serving.

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