Tuesday, April 14, 2009

Pumpkin Gingerbread Trifle

When I was a kid, my mom had this wonderful dessert that was a giant "pizza" with a cookie "crust", fruit "toppings", all the works. It was delicious and gorgeous. However, I was rarely allowed to eat it. You see, this was mom's go-to dish to bring to other events. Her signature dessert. I always envied the greedy little buggers that got to eat it.

Marsha had a signature dessert too (that I was actually allowed to eat). Since mom has just posted her Gingerbread recipe, you should use that in Marsha's Pumpkin Gingerbread Trifle.

--2 fresh-baked Gingerbread cakes, completely cooled (or 2 14-oz packages of Gingerbread Mix if you wanna take the easy way out)
--1 5.1-oz package of Cook-and-Serve Vanilla Pudding Mix (you will need Milk according to box instructions)
--1 30-oz can of Pumpkin
--1/2 cup Dark Brown Sugar
--1/3 tsp Cardamon (or Cinnamon)
--1 cup Heavy Cream (to be whipped with 1 tsp Vanilla and 1/4 cup Granulated Sugar)
--1/2 cup crushed Ginger Snaps
--Nice clear-glassed Serving Bowl that shows off the wonderful layers of goodness

Make the gingerbread then set aside to cool. Prepare the vanilla pudding according to the box instructions. Let it cool for 10-15 minutes then stir in the pumpkin, brown sugar, and cardamon. In a separate bowl, make the whipped cream, but don't make it TOO sweet. It should be the counter-balance in this dessert.

In the serving bowl, crumble 1 of the gingerbread cakes. Pour half the pudding mixture on top of that and even the layer out with a spatula. On top of that, layer half of your whipped cream. Repeat for the second layer. Then cover the top with the crushed ginger snaps. Refrigerate overnight.

This recipe came from the Food Network's Paula Deen.

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