Holiday Pumpkin Gingerbread Trifle Recipes

HOLIDAY PUMPKIN-GINGERBREAD TRIFLE

Steps:

• Bake and cool gingerbread as directed on box.
• Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
• Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
• Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
• Cover with plastic wrap; refrigerate 1 to 2 hours before serving.

HOLIDAY GINGERBREAD TRIFLE

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat. In a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger, 1/2 teaspoon vanilla, nutmeg, salt and gelatin mixture., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until soft peaks form. Fold 4 cups whipped cream into pumpkin mixture. Cover and refrigerate while preparing cake. Refrigerate remaining whipped cream., For gingerbread, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg, then molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Beat in hot water., Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into cubes., In a 5-qt. trifle bowl or glass serving bowl, layer 4 cups gingerbread cubes, half of the pumpkin mixture and half of the whipped cream. Repeat with remaining gingerbread and pumpkin. Cover and refrigerate for at least 4 hours., Just before serving, spread remaining whipped cream over pumpkin mixture. Carefully arrange remaining gingerbread around edge of bowl; sprinkle with crystallized ginger.

GINGERBREAD PUMPKIN TRIFLE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form., Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.

PUMPKIN GINGERBREAD TRIFLE

Steps:

• Bake the gingerbread according to the package directions; cool completely.
• Meanwhile, prepare the pudding and set aside to cool.
• Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
• Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
• Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
• Repeat with the remaining gingerbread, pudding, and whipped topping.
• Sprinkle of the top with crushed gingersnaps, if desired.
• Refrigerate overnight.
• Trifle can be layered in a punch bowl.