Youtor
Pumpkin Gingerbread Trifle Blast From the Past
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=OG-EVRgpsv8
In this Blast From the Past, we cook the perfect Thanksgiving dish with the Deens! You won't want to miss Paula's Pumpkin Gingerbread Trifle. • Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU • ------------------------ • For more episodes of Blast From The Past videos click here: • Quarantine Cooking • ------------------------ • Follow me on Facebook: / pauladeen • Follow me on Instagram: / pauladeen_official • Follow me on Pinterest: / pauladeen • ------------------------ • Find more recipes and videos on my website: https://www.PaulaDeen.com • Click here to shop my products on my online store: https://pauladeenshop.com/ • Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen • ------------------------ • #pauladeen #blastfromthepast • Ingredients: • 1 (12 oz) carton frozen whipped topping • 1/2 cup packed brown sugar • 1/3 teaspoon or cinnamon ground cardamom • 1 (30 oz) can pumpkin pie filling • 1 (5.1 oz) package instant vanilla pudding mix • 2 (14 oz) packages gingerbread mix • 1/2 cup optional gingersnaps • Preparation: • 1.) Bake the gingerbread according to the package directions; cool completely. • 2.) Meanwhile, prepare the pudding and set aside. • 3.) Stir the pumpkin pie filling, sugar and cardamom into the pudding. • 4.) Crumble 1 batch of gingerbread into the bottom of a large, clear bowl. • 5.) Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. • 6.) Repeat with the remaining gingerbread, pudding, and whipped cream. • 7.) Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight. • 8.) Trifle can be layered in a punch bowl. • Enjoy!
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