I must, once more, apologize for the pictures in this post. This was the other recipe that I took to the Reformation Day feast at our church and I wasn't able to photograph it properly at home before I left. But it was too good not to share with you. So mentally block out that ugly Fed Ex box and picture this sitting on your beautiful Thanksgiving table instead!
I had been wanting to make a pumpkin trifle for a while and couldn't find the link to the recipe that first gave me the inspiration to use gingerbread in it. So I just winged it. This trifle has three layers, gingerbread, a pumpkin cheesecake-type filling, and whipped cream.
Pumpkin Gingerbread Trifle
1 (15 oz.) can pumpkin puree (2 cups)
2 (8 oz.) packages cream cheese, softened
1 cup sugar
1 tbsp pumpkin pie spice
1 box gingerbread cake mix, baked according to package directions
2 containers Cool Whip
Gingersnap cookies, crushed
In a large bowl, whip together the pumpkin, cream cheese, sugar, and pumpkin pie spice until completely smooth.
Cut gingerbread cake into 1” cubes. Place half of the gingerbread cubes in the bottom of a trifle bowl. Spread half of the pumpkin mixture over the top of the gingerbread. Top with a thick layer of Cool Whip. Repeat layers with remaining gingerbread cake, pumpkin mixture, and Cool Whip.
To make the leaf design on top, place a leaf-shaped cookie cutter on a piece of waxed paper. Draw around the cookie cutter with a pen. Poke a hole in the middle of the leaf and use scissors to cut the leaf shape out of the middle of the waxed paper. Lay the waxed paper on top of your trifle bowl and carefully sprinkle the gingersnap crumbs inside the leaf shape. Remove the waxed paper carefully so that the extra around the edges doesn't fall back onto your design.
Refrigerate until ready to serve.
Makes a lot of servings.
Layers of yumminess. The gingerbread goes so well with the pumpkin flavor.
I was just going to sprinkle the gingersnap crumbs on top, but my husband suggested the leaf design. Honestly, I didn't think I would be able to pull it off, but it turned out well.
I wanted to use the vanilla flavor of Cool Whip, but the store I went to didn't have it. So I got "Extra Creamy". That was a mistake. "Extra Creamy" must be code for "Extra Thick and Gloppy". That kind isn't smooth and doesn't spread easily like the regular kind. So be sure to get the regular kind.
I hope that you have enjoyed the great Thanksgiving recipes I have shared with you this week. I have one more Thanksgiving-themed treat up my sleeve that I will share with you on either Monday or Tuesday. Something fun for the kiddos!