GINGERBREAD-PUMPKIN TRIFLE
Made with canned pumpkin and gingersnaps, this Gingerbread Pumpkin Trifle is a breeze to make. You may actually feel guilty that it smells and tastes so ridiculously good! Layer the gingersnaps in precise patterns for a beautiful display in our Gingerbread Pumpkin Trifle.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 14 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; mix well. Stir in 1 cup COOL WHIP.
- Arrange 17 gingersnaps on bottom and up side of 2-1/2-qt. serving bowl. Spoon half the pudding mixture into prepared bowl; top with layers of 8 of the remaining cookies, remaining pudding mixture and COOL WHIP.
- Crush remaining cookies; sprinkle over dessert. Refrigerate 4 hours.
Nutrition Facts : Calories 170, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.3245 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.9053 g, Sugar 0 g, Protein 3 g
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