I caught Paula last night and thought I’d make this and the little cranberry thingies with cream cheese. Not sure if Cornish game hens would go over-I get a free turkey soon anyway!
Pumpkin Gingerbread Trifle
Recipe courtesy Paula Deen
See this recipe on air Wednesday Nov. 22 at 1:00 PM ET/PT.
Show:
Paula’s Home Cooking
Episode:
Thanksgiving

2 (14-ounce) packages gingerbread mix 1 (5.1-ounce) package 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
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.