Today is Day 17 of our 31 Days!
I hope everyone had a great weekend!
Today I wanted to make Pumpkin Gingerbread Trifle. I adapted the recipe from Paula Deen - so you know it's delicious and low in calories. Umm…ok, so maybe not low in calories, but it's certainly delicious! If you couldn't already tell, I absolutely LOVE pumpkin! I'll use any excuse to bake with it at any time of the year. I go crazy for it!
This recipe is really easy, it just takes some time to prepare. (I linked to the printable recipe at the bottom of this post!)
First you bake the gingerbread recipes as directed. If you're like me and have only one 8inch square pan, it will take a little while to get this project started because you'll need to wait for the pan to cool, clean it, and start over with the second batch! (Honestly, my oven is European and too small to fit two pans together anyway! It's always interesting when I bake over here!!)
As it cools, make your pudding. It's not instant pudding, so you'll have to stand at the stove and stir for a while. I was surprised how long it took to cook and thicken. While it's cooling, mix together your dry ingredients in a large bowl.
I used a large trifle bowl and it was the perfect size! I'm always afraid that I'll end up with a ton of ingredients left over, but even though I had some pudding mixture left, it wasn't a lot.
I layered mine, starting with gingerbread, then pudding mixture, then whipped topping. Repeat. I honestly didn't have enough Cool Whip to add to the top. It was a bummer. I thought the 12oz container was just enough for the interior layer. If you're a cool whip fan (or want to have some garnish left for the top) buy a larger container and use the leftovers later on.
I thought this looked really great in the bowl. Unfortunately, once you scoop it into a dish to serve it looks like crap. If you make this for guests, make sure everyone can see it before you scoop it out!
For the printable recipe, click HERE.