I was planning on posting some recipes from the Martha Stewart Holiday magazine, but to be quite honest with you, I wasn’t liking any of them. A little too fussy for my taste.
So instead, I’ll show you what I’ll be baking later today for Thanksgiving!
Pumpkin Gingerbread Trifle
It’s a Paula Deen recipe, which automatically means it’s simple and delicious!
Ingredients
- 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box 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
Directions
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.
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html
Doesn’t that sound great?
Well, I’m off to start cleaning now for the big day…
I wish everyone a safe, filling, and happy Thanksgiving!
