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Gingerbread Pumpkin Trifle

As thanksgiving approaches (18 days away!!!) I have a throwback thanksgiving dessert from my first thanksgiving away from home. This thanksgiving was quite the experience for me, it fell during my first quarter of college, I spent eight hours on the train each way, and had to study for my last midterm while I was there. This thanksgiving was enormous, I swear there were 60 people there, and if there weren’t 60 people there were so many kids running around they took up the space of three people. With all this craziness I knew I needed to make something that served a lot of people and could be made before hand. I looked at recipe after recipe of pumpkin truffles and finally decided to combine my favorite elements of each one and it turned out amazing!

I tried to combine elements that you would find in a pumpkin pie: crust, filling, and ice cream/whip cream. Then I did a little spin on each one, pastry crust to gingersnap cookies and cake, pumpkin pie filling to pumpkin pudding, cool whip for the side, and then caramel to garnish. The ginger snap cake adds structure and absorbs the creamy ingredients. The pumpkin pudding is creamy, spiced, with a slight tang. The cool whip adds a crisp clean lightness. The ginger snap cookies add a perfect crunch and the caramel complimented all the flavors perfectly and added a sticky-ness that added to the texture.


Gingerbread Pumpkin Trifle 

Ingredients:

1 box Betty Crocker gingerbread cake/cookie mix

1 can (15 oz.) pumpkin (not pumpkin pie mix)

1 can (14oz) sweetened condensed milk

2 box (4 serving size) butterscotch instant pudding mix

3 tablespoons packed brown sugar

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/4 cup milk

25-30 gingersnap cookies or soft molasses cookies

1 container (16 oz) cool whip

1 jar caramel ice-cream topping

 

Directions:

Make the Gingerbread cake mix as instructed on the box. Let the cake cool and then cut into cubes that are about 1 inch cubes.

To make the pudding combine pudding mix, milk and condensed milk together and stir until creamy. Add the brown sugar, pumpkin pie spice and cinnamon. Stick this in the refrigerator for at least fifteen minutes to allow it to set up.

For the trifle:

1/3 cake cubes

1-2 handfuls of hand crumbled gingersnap cookies (depending on your taste)

Caramel drizzle

1/3 the pumpkin pudding mixture

1/3 the cool whip

1/3 cake cubes

1-2 handfuls of hand crumbled gingersnap cookies (depending on your taste)

Caramel drizzle

1/3 the pumpkin pudding mixture

1/3 the cool whip

1/3 cake cubes

1-2 handfuls of hand crumbled gingersnap cookies (depending on your taste)

Caramel drizzle

I had a little left over pudding and cool whip that added on top in a little dollop.

 

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