Gingersnap Pumpkin Trifle Food

PUMPKIN-PEAR GINGERSNAP TRIFLE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in pumpkin, spices and 1 cup COOL WHIP.
• Layer 1/3 of the gingersnap crumbs and half each of the pears and pudding mixture in large serving bowl; repeat layers. Top with remaining crumbs and COOL WHIP.
• Refrigerate 1 hour.

GINGERSNAP PUMPKIN TRIFLE

Steps:

• Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
• Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
• Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
• Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
• Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
• Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.

GINGERSNAP-PUMPKIN TRIFLE WITH CANDIED PECANS RECIPE

Steps:

• Melt butter in small saucepan on medium heat. Add sugar; cook until hot and bubbly, stirring frequently. Add nuts; stir until evenly coated. Pour onto foil-covered baking sheet; cool.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and spice; mix well. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min.
• Arrange half the cookies on bottom and up side of 2-qt. serving bowl. Add half the pudding to bowl; top with layers of half each of the remaining COOL WHIP and nuts. Repeat all layers. Refrigerate 3 hours or until chilled.

PUMPKIN GINGERBREAD TRIFLE

Steps:

• Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
• Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature.
• Combine pumpkin and brown sugar and stir into pudding.
• In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
• Cover and refrigerate overnight.

GINGERBREAD PUMPKIN TRIFLE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form., Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving.

GINGERSNAP PEAR TRIFLES

Steps:

• In a small bowl, beat cream until soft peaks form. Fold in lemon curd., Layer half of the crumbled cookies, pears and whipped cream in two dessert dishes. Repeat layers. Sprinkle with ginger. Serve immediately.

GINGERBREAD & PUMPKIN CREAM TRIFLE

Steps:

• Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
• Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pie filling. Transfer to a bowl. Refrigerate, covered, 30 minutes.
• Cut or break gingerbread into 3/4-in. (2 cm) pieces. In 10 12-oz (350 mL) glasses or a 3-qt (2.85 L) trifle bowl, layer half of each of the following: cake, pumpkin mixture, and whipped topping. Repeat layers.
• Refrigerate, covered, 4 hours or overnight. Top as desired.