Best Holiday Trifle recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (14.5 ounce) package gingerbread cake mix 1 ¼ cups lukewarm water 1 egg 1 cook-and-serve vanilla pudding mix 3 cups milk 1 (30 ounce) can pumpkin pie filling ¼ cup brown sugar 1 teaspoon rum 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice ½ teaspoon ground cloves 1 (12 ounce) tub thawed whipped topping (such as Cool Whip®) 10 gingersnap cookies
Nutrition Info
- 399.3 caloriescarbohydrate: 67.6 gcholesterol: 18.5 mgfat: 11.6 gfiber: 6.8 gprotein: 5.1 gsaturatedFat: 6.8 gservingSize: -sodium: 484 mgsugar: 15.9 gtransFat: : -unsaturatedFat: : -
Directions Best Holiday Trifle
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Combine cake mix, water, and egg in a large bowl using a fork. Pour batter into an ungreased 9x13-inch baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Remove from the oven and let cool completely, about 30 minutes.
Combine pudding with milk in a medium saucepan over medium heat. Bring to a boil, stirring constantly, about 5 minutes. Remove from heat and let sit and cool completely with a layer of plastic wrap directly touching the surface, to prevent a skin from forming.
Meanwhile, mix pumpkin filling, brown sugar, rum, cinnamon, pumpkin pie spice, and cloves together in a large bowl using an electric mixer on low speed until well blended, 2 to 3 minutes.
Tear cooled cake into cubes or bite-size pieces. Arrange in a layer at the bottom of a large glass or trifle bowl. Pour 1/2 of the pumpkin mixture over cake, layer 1/2 of the whipped topping over pumpkin. Repeat layers.
Pulverize 2 gingersnap cookies in a food processor or place in a plastic bag and crush using a rolling pin or mallet. Dust over trifle. Stand 8 whole gingersnap cookies up around the circumference of the trifle.
Cover trifle with plastic wrap and refrigerate, 24 to 48 hours. Remove from the refrigerator about 30 minutes before serving.