GINGERSNAP PUMPKIN TRIFLE
This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping.
Provided by Julie G
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
- Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
- Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
- Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
- Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
- Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 33.5 g, Cholesterol 28.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 21.2 g
PUMPKIN-PEAR GINGERSNAP TRIFLE
Celebrate the holidays with our luscious Pumpkin-Pear Gingersnap Trifle. Made with fat-free milk and sugar-free pudding, our Pumpkin-Pear Gingersnap Trifle is a better-for-you dessert that everyone can enjoy.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pumpkin, spices and 1 cup COOL WHIP.
- Layer 1/3 of the gingersnap crumbs and half each of the pears and pudding mixture in large serving bowl; repeat layers. Top with remaining crumbs and COOL WHIP.
- Refrigerate 1 hour.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PAULA'S PUMPKIN GINGERBREAD TRIFLE
A classic English dessert with the flavors of fall. Perfect ending to a Christmas or Thanksgiving feast!
Provided by legraham937
Categories Fruits and Vegetables Vegetables Squash
Time 9h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
- Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
- Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
- Refrigerate until pudding is set and flavors combine, 8 hours to overnight.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 101.8 g, Cholesterol 35.9 mg, Fat 19.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 9.8 g, Sodium 744.2 mg, Sugar 28.6 g
HOLIDAY PUMPKIN-GINGERBREAD TRIFLE
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
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 & PUMPKIN CREAM TRIFLE
We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. -Amy Geiser, Fairlawn, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack., Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes., Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.
Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 414mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
GINGERSNAP PEAR TRIFLES
Crystallized ginger adds both sweetness and spice to this simple trifle. Layer in pears, crumbled cookies and whipped cream, and you have autumn comfort in a dish! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream until soft peaks form. Fold in lemon curd., Layer half of the crumbled cookies, pears and whipped cream in two dessert dishes. Repeat layers. Sprinkle with ginger. Serve immediately.
Nutrition Facts : Calories 619 calories, Fat 27g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 300mg sodium, Carbohydrate 89g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD TRIFLE
Loyaers of spicy gingerbread, pumpkin filling, and fluffy whipped topping make this decadent desert a feast for your eyes and taste buds. From Taste of Home August/Sept 2008. Posted for safekeeping.
Provided by Chef Skie
Categories Dessert
Time 1h10m
Yield 25 cups, 25 serving(s)
Number Of Ingredients 6
Steps:
- Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
- Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature.
- Combine pumpkin and brown sugar and stir into pudding.
- In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
- Cover and refrigerate overnight.
GINGERSNAP PUMPKIN DESSERT
I made this for the first time this year for Thanksgiving and it fit in perfectly with the holiday menu. Great change of pace from that old pumpkin pie. I got the recipe from a Taste of Home book. Rave reviews is what I got and requests for the recipe. Serve warm with a little whipped cream and decorate with half of a gingersnap cookie and you have a great thing going on! Do not use the cake mix with pudding.
Provided by KGCOOK
Categories Dessert
Time 1h40m
Yield 15-18 pieces
Number Of Ingredients 16
Steps:
- Crust:.
- Set aside 1 cup cake mix for topping.
- Combine gingersnap crumbs, and remaining cake mix.
- Stir in egg and butter, mix well.
- Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
- Filling:.
- Beat cream cheese and brown sugar in a large mixing bowl until smooth.
- Beat in eggs.
- Add the pumpkin, milk, spices, and vanilla and mix well.
- Pour over crust.
- Topping:.
- Combine gingersnap crumbs, sugar, and reserved cake mix.
- Cut in butter until crumbly.
- Stir in pecans.
- Sprinkle over filling.
- Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
- Cool on a wire rack for 1 1/2 hours.
- If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
- Store in refrigerator.
- When I made this, mine baked for 2 hours.
Nutrition Facts : Calories 386.7, Fat 23.1, SaturatedFat 12.3, Cholesterol 106.8, Sodium 383.2, Carbohydrate 41.1, Fiber 0.6, Sugar 28, Protein 4.7
GINGERSNAP-PUMPKIN TRIFLE WITH CANDIED PECANS RECIPE
Looking for a great candied pecans recipe? This Gingersnap-Pumpkin Trifle with Candied Pecans Recipe is easy to make. Perfect to whip up during the holidays.
Provided by My Food and Family
Categories Home
Time 3h35m
Yield 18 servings, about 1/2 cup each
Number Of Ingredients 9
Steps:
- Melt butter in small saucepan on medium heat. Add sugar; cook until hot and bubbly, stirring frequently. Add nuts; stir until evenly coated. Pour onto foil-covered baking sheet; cool.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and spice; mix well. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min.
- Arrange half the cookies on bottom and up side of 2-qt. serving bowl. Add half the pudding to bowl; top with layers of half each of the remaining COOL WHIP and nuts. Repeat all layers. Refrigerate 3 hours or until chilled.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9447 g, Sugar 0 g, Protein 2 g
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