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I'm a Great Northwesterner that is now loving life in the Midwest. I am a world class napper. I'm very bossy. I clearly love a good glass of Scotch. I wear aprons every chance I get.

Thursday, October 16, 2008

Just another reason I love Paula Deen...


Ingredients

  • 2 (14-ounce) packages gingerbread mix
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen whipped topping
  • 1/2 cup gingersnaps, optional

Directions

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 1/2 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.

I'm thinking that I may need to make this for a Halloween celebration!


All this goodness comes via Food Network

2 comments:

mrsfussypants said...

We made this at Thanksgiving last year, and it is deeeeelicious. Everything you love about pumpkin pie plus gingerbread whipped delight. You're gonna love it!

Mrs. Doctor said...

Princess would rather watch Paula than anything else. No joke. You guys would get along so well.......