It has been WAY too long since I last blogged - so to all two of you, sorry! Anyways, it is finally official - fall is here. With fall comes some of my favorite things...football, boots, sweaters, pumpkins, cool weather, lattes, and fall foods! When I think fall foods, I think about pumpkin primarily (one of my favorite flavors for anything), soups, breads, and pretty much anything warm and hearty. Unfortunately most of those foods are also associated with weight gain...but this post isn't about feeling bad about weight gain, I would advise to just deal with it because the fall foods are worth it (Jillian Michaels would be screaming in my face right now).
We had a work party today, and the theme was "September Spectacular" - I decided to make a Pumpkin Gingerbread Trifle that I saw on Pinterest awhile back. My new plan is to go through all of my hundreds of pins and favorites in Food Gawker and actually make what I have intended to make.
The trifle turned out great - I wouldn't change a thing, but be aware that some of the layers might need to be made bigger or smaller depending on the size of your trifle dish. Mine was smaller so I ended up only needing 1 1/2 cakes and 1 tub of Cool Whip.
Try this for yourself and see what you think, I thought it was simple to make and everyone at work seemed pleased with the taste!
Pumpkin Gingerbread Trifle
Recipe from: Taste of Home
Directions
- Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
- Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
- In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.
Ingredients
- 2 packages (14-1/2 ounces each) gingerbread cake mix
- 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
- 3 cups 2% milk
- 1 can (29 ounces) solid-pack pumpkin
- 1/2 cup packed brown sugar
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
