pumpkin & gingerbread trifle
 
Prep time
Total time
 
Ingredients
  • 1 box (3.4 oz.) Jell-O instant pudding and pie filling, vanilla
  • 1 cup fat-free milk
  • 1 can (15 oz.) Trader Joe's Organic pumpkin puree
  • ½ tsp. ground cinnamon, plus more to taste
  • 2 cups heavy whipping cream
  • 2 tbsp. confectioner's sugar
  • 2 tsp. vanilla extract
  • 1 bag (5 oz.) Pepperidge Farm Ginger Man Home Style Cookies, crumbled
Instructions
  1. In a medium bowl, whisk together pudding mix and milk. Whisk in pumpkin puree and cinnamon.
  2. In the bowl of a stand mixer with the whisk attachment, whip cream, confectioner's sugar and vanilla at high-speed until stiff peaks form. Make sure not to overbeat.
  3. Gently fold about 1 cup of whipped cream into pumpkin mixture and stir until fully incorporated.
  4. In small clear cups or mason jars, layer gingerbread crumbs then pumpkin mixture then whipped cream. Repeat layering process one more time. Sprinkle gingerbread crumbs on top layer of whipped cream. Chill for 1-2 hours, then serve.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2011/11/28/farewell-november-pumpkin-gingerbread-trifle/