Need a super quick and easy, yet delicious, dessert recipe for Thanksgiving or one of your many holiday parties this season? This Paula Deen recipe is deceptively easy, yet the end result is elegant and impressive. And the taste? Perfection!
I made this dish last week for a Ladies Night In dinner and wine party with a bunch of friends. Normally, I volunteer for a savory dish, but there was a chance I wouldn’t arrive until after dinner, so I thought it best I bring dessert. And I wanted something filled with the flavors of Fall. When I came across this recipe, rated 5 stars with over 700 reviews, I knew I found my dish. This trifle is delicious, and looks like a lot more work than it takes. It was a hit at the party, and a hit with my kids and family when I made a smaller version for a family party the next day.
- 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1 (30-ounce) can pumpkin pie filling
- ½ cup packed brown sugar
- ⅓ teaspoon ground cardamom or cinnamon
- 1 (12-ounce) container frozen whipped topping
- 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 1 batch of gingerbread into the bottom of a large, pretty bowl.
- Pour ½ of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping.
- Sprinkle of the top with crushed gingersnaps, if desired.
- Refrigerate overnight.
- Trifle can be layered in a punch bowl.