GINGERSNAP-PUMPKIN TRIFLE WITH CANDIED PECANS RECIPE

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Gingersnap-Pumpkin Trifle with Candied Pecans Recipe image

Looking for a great candied pecans recipe? This Gingersnap-Pumpkin Trifle with Candied Pecans Recipe is easy to make. Perfect to whip up during the holidays.

Provided by My Food and Family

Categories     Home

Time 3h35m

Yield 18 servings, about 1/2 cup each

Number Of Ingredients 9

1 Tbsp. butter or margarine
2 Tbsp. brown sugar
1/2 cup pecans, lightly toasted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3 cups cold milk
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
16 gingersnaps

Steps:

  • Melt butter in small saucepan on medium heat. Add sugar; cook until hot and bubbly, stirring frequently. Add nuts; stir until evenly coated. Pour onto foil-covered baking sheet; cool.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and spice; mix well. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min.
  • Arrange half the cookies on bottom and up side of 2-qt. serving bowl. Add half the pudding to bowl; top with layers of half each of the remaining COOL WHIP and nuts. Repeat all layers. Refrigerate 3 hours or until chilled.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9447 g, Sugar 0 g, Protein 2 g

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