I actually ganked this idea from a friend's LiveJournal. The recipe is originally from Paula Deen's Home Cooking show. All snideness and instructions mine, of course.
Ingredients
- 2 (14 ounce) packages gingerbread mix
- 1 (5.1 ounce) package cook-and-serve vanilla pudding mix
- 1 (30 ounce) can pumpkin pie filling (not solid pumpkin)
- 1/2 cup packed dark brown sugar
- 1/3 teaspoon ground cinnamon
- 2 pinches ground cardamom
- 1/4 cup sherry (optional)
- 1 (12 ounce) container frozen whipped topping
- 1/2 cup crushed gingersnap cookies
Easy but Impressive
Prepare the gingerbread according to the package directions. Allow to cool thoroughly.
Cook the pudding according to the package directions. Set aside, allow to cool. When the pudding is cool, stir in the pumpkin pie mix, brown sugar, cardamom, and cinnamon.
Crumble half the cooled gingerbread into the bottom of your trifle bowl. Sprinkle with 1/2 of your sherry (if you're using it). Pour on half the pumpkin pudding mixture, then spread with half the whipped topping. Repeat layers, and sprinkle the very top with the crushed gingersnaps. Chill overnight.
Notes and Hints and Stuff
- Where can I find a Trifle bowl?
I looked all over for one last fall, and ended up using a glass punch bowl instead. I finally found Trifle bowls at...JoAnn Fabrics. They were in with the glassware/glass etching section. Go figure. Your snobbier kitchen stores should have them, too.
- That's not much cinnamon...
Use more if you want. Cardamom is expensive, but use as much as you like. Those were just the proportions handed to me. I rarely measure spices.
- Sherry?
Trifle is traditionally made with sherry. I've used Drambuie, sherry, brandy, and plain rum in various trifles. Or, you can leave out the booze altogether.
- Help me cut calories!
- Fat-free whipped topping instead of regular
- Fat-free milk when making the pudding
- Sugar-free pudding instead of regular
- Make the gingerbread using egg substitutes like Egg Beaters (see instructions on the gingerbread mix)
- Omit any alcohol
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