This is a Paula Deen recipe (Photo from Food Network) and the first time I had this was at a harvest dinner party. My friend is a huge Paula fan and a wonderful cook. Her presentation was beautiful and this was just the right touch for ending a meal. Make this in your prettiest glass bowl. If it is footed it makes it more spectacular. When I make this, I scoop it into pretty glass bowls with 2 thinly sliced pear slices on the side. That adds a white palette to make the trifle look even more striking. And if you are really feeling decadent, serve with cordial glasses of ice wine. It will make the dessert go from ordinary to memorable! And speaking of a harvest table, make sure you use candlelight, gourds and autumn leaves on the table. Your tablescape is your signature and will welcome your guests for the delicious meal that is ahead. Happy Autumn!!
One 14-ounce package gingerbread mix
One 5.1-ounce package cook-and-serve vanilla pudding mix
One 30-ounce can pumpkin pie filling
½ cup packed brown sugar
1/3 teaspoon ground cardamom
One 12-ounce carton Cool Whip
½ cup gingersnaps (optional)
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble half batch of gingerbread into the bottom of a large, clear bowl.
Pour ½ of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream.
Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight.
Can be layered in a punch bowl.
Yield: 20 servings
Preparation time: 10 minutes
Cooking time: 30 minutes
Ease of preparation: Easy