layers of gingerbread and pumpkin filling with whipped cream, festive desert
1. prepare and bake gingerbread mix according to recipe using 2 9-in round baking pans
2. While cake is cooking, in a large saucepan, combine pudding mix, milk
3. Stir pudding mix until smooth.
4. Cook and stir over medium heat until mixture comes to a boil.
5. Cook and stir 1-2 minutes longer or until thickened.
6. Remove from the heat and cool to room temperature.
7. Combine pumpkin and brown sugar.
8. Add pumpkin mixture into pudding mixture.
9. In a Trifle dish, place one gingerbread cake in the bottom, cutting down to fit the dish and reserving extra pieces.
10. top with half of the pudding mixture.
11. Top that with half of the whipped cream.
12. Place other cake on top, using additional cut pieces if necessary to fill any holes.
13. Repeat layering process, ending with whipped cream.
14. Cover and refrigerate over night.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 60 | ||
Calories from Fat: 15 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.6mg | 1 % | |
Sodium 27.4mg | 1 % | |
Potassium 76.9mg | 2 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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