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  • Pumpkin Gingerbread Triffle

    2 (14-ounce) packages gingerbread mix

    1 (5.1-ounce) box instant vanilla pudding mix

    1 (30-ounce) can pumpkin pie filling

    1/2 cup packed brown sugar

    1/3 teaspoon cinnamon

    1 (12-ounce) container Cool Whip

    I use 2 (8-ounce) containers

    or you can make your own whipped cream

    1 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 cinnamon into the pudding.

    Crumble 1 batch of gingerbread into the bottom of a large triffle bowl.

    Pour 1/2 of the pudding mixture over the gingerbread and then add a layer of whipped topping and some crushed gingersnaps. Repeat with the remaining gingerbread, pudding, and whipped topping.

    Sprinkle of the top with crushed gingersnaps prior to serving, if desired.

    Refrigerate overnight.

     

    ** Trifle can be layered in a punch bowl.**

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