HOLIDAY PUMPKIN-GINGERBREAD TRIFLE

Holiday Pumpkin-Gingerbread Trifle image

Provided by By Arlene Cummings

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ gingerbread cake and cookie mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 box (4-serving size) butterscotch instant pudding and pie filling mix
3 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 cup milk
25 to 30 gingersnap cookies (about three-fourths of 10-oz bag)
1 container (12 oz) Cool Whip frozen whipped topping, thawed, or whipped cream

Steps:

Bake and cool gingerbread as directed on box.
Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
Cover with plastic wrap; refrigerate 1 to 2 hours before serving.

Nutrition Facts : ServingSize 1 Serving