Try something different for Thanksgiving
I caught Paula last night and thought I'd make this and the little cranberry thingies with cream cheese. Not sure if Cornish game hens would go over-I get a free turkey soon anyway!
Pumpkin Gingerbread Trifle
Recipe courtesy Paula Deen
See this recipe on air Wednesday Nov. 22 at 1:00 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Thanksgiving
2 (14-ounce) packages gingerbread mix 1 (5.1-ounce) package cook-and-serve vanilla pudding mix 1 (30-ounce) can pumpkin pie filling 1/2 cup packed brown sugar 1/3 teaspoon ground cardamom or cinnamon 1 (12-ounce) container frozen whipped topping 1/2 cup gingersnaps, optional
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.
Pumpkin Gingerbread Trifle
Recipe courtesy Paula Deen
See this recipe on air Wednesday Nov. 22 at 1:00 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Thanksgiving
2 (14-ounce) packages gingerbread mix 1 (5.1-ounce) package cook-and-serve vanilla pudding mix 1 (30-ounce) can pumpkin pie filling 1/2 cup packed brown sugar 1/3 teaspoon ground cardamom or cinnamon 1 (12-ounce) container frozen whipped topping 1/2 cup gingersnaps, optional
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.
posted by Dianne @ 1:13 AM
3comments:
At 1:40 AM,
Sean Carter said…
Hey thanks for sharing the recipe....would definitely try it out this year...and frankly was looking out for something new....and hey if you want more ideas and related resources do visit my Thanksgiving Blog. So visit soon and find all it's got to offer!!!!
At 6:48 PM,
Carole Burant said…
Oh yum, that does sound really good!! I'm going to copy it down and file it as a "must try" recipe:-)
At 7:15 PM,
Diana LaMarre said…
I bet that will go over well. It sounds good. I missed Paula last night.
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