GINGERBREAD-PUMPKIN TRIFLE

Gingerbread-Pumpkin Trifle image

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

Ingredients

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3 cups cold milk
1 can (15 oz.) pumpkin
1/2 tsp. pumpkin pie spice
2 cups thawed COOL WHIP Whipped Topping, divided
28 gingersnaps, divided

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