Gingerbread Butterscotch Trifle Recipes

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PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE



Pumpkin-Butterscotch Gingerbread Trifle image

There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri

Provided by Taste of Home

Categories     Desserts

Time 11h15m

Yield 16 servings.

Number Of Ingredients 9

1 package (14-1/2 ounces) gingerbread cake/cookie mix
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 can (15 ounces) pumpkin
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

GINGERBREAD BUTTERSCOTCH TRIFLE



Gingerbread Butterscotch Trifle image

Gingerbread squares, whipped cream and butterscotch sauce makes this a holiday dessert your guests will love! Plus, by using Stevia In The Raw you can reduce calories and sugar.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h15m

Yield 10

Number Of Ingredients 20

6 tablespoons butter, softened
¼ cup Sugar In The Raw®
¼ cup Stevia In The Raw®
¾ cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup boiling water
¼ cup butter
¼ cup brown sugar
¼ cup Stevia In The Raw®
½ cup heavy cream
¾ teaspoon sea salt
2 teaspoons vanilla extract
1 cup heavy cream
1 tablespoon Sugar In The Raw®
1 ½ teaspoons Stevia In The Raw®

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes.
  • To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw®, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
  • In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
  • To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 53.4 g, Cholesterol 98 mg, Fat 25.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 15.7 g, Sodium 459.8 mg, Sugar 26.3 g

GINGERBREAD BUTTERSCOTCH TRIFLES



Gingerbread Butterscotch Trifles image

Gingerbread Butterscotch Trifles

Provided by Stevia In The Raw Bakers Bag

Yield 10 servings

Number Of Ingredients 23

Gingerbread
6 tablespoons butter, softened
1/4 cup Sugar In The Raw®
1/4 cup Stevia In The Raw® Bakers Bag
3/4 cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup boiling water
Butterscotch Sauce
1/4 cup butter
1/4 cup brown sugar
1/4 cup Stevia In The Raw® Bakers Bag
1/2 cup heavy cream
3/4 teaspoon sea salt
2 teaspoons vanilla extract
Whipped Cream
1 cup heavy cream
1 tablespoon Sugar In The Raw®
1 1/2 teaspoons Stevia In The Raw® Bakers Bag

Steps:

  • Preheat oven to 350°F. Lightly grease a 9" square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® Bakers Bag until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35-40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1" cubes.
  • To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw® Bakers Bag, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
  • In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
  • To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.

HOLIDAY PUMPKIN-GINGERBREAD TRIFLE



Holiday Pumpkin-Gingerbread Trifle image

Treat your holiday party guests to layers of gingerbread, butterscotch-pumpkin filling, gingersnap cookies and creamy whipped topping.

Provided by By Arlene Cummings

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ gingerbread cake and cookie mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 box (4-serving size) butterscotch instant pudding and pie filling mix
3 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 cup milk
25 to 30 gingersnap cookies (about three-fourths of 10-oz bag)
1 container (12 oz) Cool Whip frozen whipped topping, thawed, or whipped cream

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.

Nutrition Facts : ServingSize 1 Serving

GINGERBREAD TRIFLE



Gingerbread Trifle image

"This tasty dessert was a hit when I served it to our Bible study group," reports Betty Kleberger of Florissant, Missouri. "It's a wonderful blend of flavors and a great ending to holiday meals." If you don't have leftover gingerbread, bake some from a boxed mix to assemble this trifle.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
7 cups cubed Gingerbread Cake
3/4 cup English toffee bits or almond brickle chips
1 carton (8 ounces) frozen whipped topping, thawed
1 maraschino cherry

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.

Nutrition Facts :

GINGERBREAD TRIFLE



Gingerbread Trifle image

Turn some heads when you show up with our Gingerbread Trifle. Gingerbread Trifle serves up to 15, so everyone has a chance to join in on the fun!

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield 15 servings, 2/3 cup each

Number Of Ingredients 9

1 pkg. (14.5 oz.) gingerbread mix
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
1 tsp. each ground cinnamon and ground ginger
1/4 tsp. ground nutmeg
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 oz.) BAKER'S White Chocolate
6 gingerbread men cookies (3 inch)
1/2 cup JET-PUFFED GINGERBREAD MALLOWS Marshmallows

Steps:

  • Heat oven to 350°F.
  • Prepare gingerbread batter as directed on package; spoon into 12 muffin pan cups sprayed with cooking spray.
  • Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.
  • Meanwhile, beat pudding mixes, spices and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.
  • Melt chocolate as directed on package. Cut cupcakes horizontally in half. Reserve bottom halves of cupcakes for next step. Spoon melted chocolate into piping bag; use to pipe some of the chocolate into swirl pattern on cupcake tops as shown in photo. Decorate gingerbread cookies and marshmallows with remaining melted chocolate as desired. Refrigerate decorated cupcake tops, cookies and marshmallows until chocolate is firm.
  • Cut reserved cupcake bottoms into quarters; place half in trifle bowl. Stand single layer of cupcake tops, decorated sides out, along side of trifle bowl. (Depending on size of trifle bowl, some cupcake tops might not fit. Cut into quarters and reserve them for next step.)
  • Spoon pudding mixture into trifle bowl; top with remaining cupcake bottoms and any unused cupcake tops. Top with remaining COOL WHIP, gingerbread cookies and marshmallows.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0.6807 g, Sugar 0 g, Protein 4 g

PUMPKIN GINGERBREAD TRIFLE



Pumpkin Gingerbread Trifle image

Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.

Provided by Cynna

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 7

2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or 1/3 teaspoon ground cinnamon
1 (12 ounce) container frozen whipped topping
1/2 cup gingersnaps (optional)

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.

Nutrition Facts : Calories 321.8, Fat 9.9, SaturatedFat 5.2, Sodium 402.8, Carbohydrate 57.2, Fiber 4.3, Sugar 33.6, Protein 2.5

GINGERBREAD BUTTERSCOTCH TRIFLE



Gingerbread Butterscotch Trifle image

Gingerbread squares, whipped cream and butterscotch sauce makes this a holiday dessert your guests will love! Plus, by using Stevia In The Raw you can reduce calories and sugar.

Provided by In The Raw

Categories     In The Raw® Sweeteners

Time 1h15m

Yield 10

Number Of Ingredients 20

6 tablespoons butter, softened
¼ cup Sugar In The Raw®
¼ cup Stevia In The Raw®
¾ cup molasses
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup boiling water
¼ cup butter
¼ cup brown sugar
¼ cup Stevia In The Raw®
½ cup heavy cream
¾ teaspoon sea salt
2 teaspoons vanilla extract
1 cup heavy cream
1 tablespoon Sugar In The Raw®
1 ½ teaspoons Stevia In The Raw®

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes.
  • To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw®, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
  • In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
  • To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 53.4 g, Cholesterol 98 mg, Fat 25.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 15.7 g, Sodium 459.8 mg, Sugar 26.3 g

PAULA'S PUMPKIN GINGERBREAD TRIFLE



Paula's Pumpkin Gingerbread Trifle image

This recipe is from Paula Deen's Home Cooking show and is a delicious and easy change of pace for holiday dessert! This serves a large crowd, so is good for potlucks, too.

Provided by Julesong

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed dark brown sugar
1/3 teaspoon ground cinnamon
2 pinches ground cardamom
1/4 cup sherry wine or 1/4 cup Southern Comfort (very tasty!) (optional)
1 (12 ounce) container frozen whipped topping
1/2 cup crushed gingersnap cookie
2 -3 tablespoons chopped pecans, for garnish (optional)

Steps:

  • Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
  • While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
  • When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
  • Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
  • (If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
  • Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
  • Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
  • Cover with plastic wrap and chill overnight in the refrigerator.
  • Notes: you can use spice cake instead of gingerbread for a gentler flavor.

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GINGERBREAD BUTTERSCOTCH TRIFLE RECIPE | EAT YOUR BOOKS
Save this Gingerbread butterscotch trifle recipe and more from Taste of Home Magazine, December 2017 to your own online collection at EatYourBooks.com Toggle navigation EYB
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