Clarion County Recipe of the Day: Gingerbread & Pumpkin Cream Mini Trifles

J.C. Taggart

J.C. Taggart

Published October 1, 2017 4:01 am
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A simply flavorful and delicious fall treat!

Gingerbread & Pumpkin Cream Mini Trifles

Ingredients

1 — 14-1/2 oz. package gingerbread cake/cookie mix
1 — 3 oz. package cook-and-serve vanilla pudding mix
1/4 cup packed brown sugar
1-2/3 cups canned pumpkin pie mix
1 — 8 oz. carton frozen whipped topping, thawed

Directions

~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 mix. Transfer to a bowl; refrigerate, covered, 30 minutes.

~Cut gingerbread into 3/4-in. pieces. In ten 12-oz. glasses, layer each of the following: cake, pumpkin mixture, and whipped topping. Repeat layers.

~Cover and refrigerate overnight.

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