Homage

Welcome to K’s second recipe post ever! I’m not the cook in this group. Or any group, for that matter. However, I had to share this fun alternative to pumpkin pie.

Disclaimer: I have not personally made this. But I think it sounds (and looks!) delicious. And once I made Paula Deen’s cream cheese frosting and it was great. Therefore I trust her completely.

Pumpkin Gingerbread Trifle

Ingredients:

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box 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

Directions:

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.

Thanks to Urban Grace Interiors for posting the recipe!

And now, a semi-relevant story:

I received a compote bowl (such as the one pictured above) at one of my bridal showers. I wasn’t sure what I would put in it (I’m not the cook, remember), but I thought it looked lovely so on the registry it went. My sister (D) was seated next to me fulfilling her duty as maid of honor and recording the gifts. The following conversation ensued:

D: What is that?

K: A compote bowl.

D: What do you put in it? Trash?!?

K:…….No, you’re thinking of compost. Why would I put trash in this bowl?

D: I thought it was weird…..

There you have it. I’m sure this trifle tastes MUCH better than trash.

Bon appetit!

Tags: dessert, Me So Hungry Sometimes, Recipes