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raebates said:Here's mine:
Pumpkin Gingerbread Trifle
1 box gingerbread, plus ingredients
1 large box vanilla pudding
3 c milk
1 large can pumpkin pie filling (not plain pumpkin)
1 16 oz container whipped topping
Sweet Cinnamon Sprinkles
Make gingerbread according to directions. Cool. Cut into 1/2 inch cubes.
Mix pudding and milk. Add in pumpkin pie filling
In Trifle Bowl, layer half of gingerbread, then half of pumpkin mix, then half of whipped topping. Repeat.
Sprinkle Sweet Cinnamon Sprinkles over top.
urbnk8 said:And this would be fine made up ahead of time and stored in the fridge right? I have never done a trifle before.
urbnk8 said:And this would be fine made up ahead of time and stored in the fridge right? I have never done a trifle before.
I'm going to be trying the spice cake pumpkin trifle for thurs!janetupnorth said:Anyone try the cinnamon swirl box cake mix? Yummo!
janetupnorth said:Yes, by use it is a little further down the cake mix aisle...more by the bread mixes and muffin mixes.
The recipe takes about 30 minutes to prepare and 2 hours to chill in the refrigerator before serving.
Yes, you can substitute the gingerbread for any type of cake you prefer, such as vanilla or chocolate.
No, you do not need any special equipment. A trifle dish or a large bowl will work for layering the ingredients.
Yes, you can make the Iso Gingerbread or Pumpkin Triffle recipe up to 2 days in advance. Just cover and store it in the refrigerator until you are ready to serve.
Yes, you can use canned pumpkin puree for this recipe. Make sure to use pure pumpkin puree and not pumpkin pie filling, as it contains additional ingredients and may alter the taste of the trifle.