Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
Prepare gingerbread cake mix and bake according
hen mix and bake the gingerbread according to the package directions
Bake the gingerbread according to the package directions;
Make gingerbread according to directions. When cool
Prepare and bake gingerbread according to package directions using
190 degrees C).
Combine gingerbread cake mix, water, and eggs
Bake gingerbread according to directions in 2 separate pans. Cool completely. Prepare pudding and cool completely. Stir pumpkin, brown sugar and cinnamon into pudding. Crumble one batch of gingerbread in large pretty bowl. Pour half of pudding mixture over gingerbread. Add half carton Cool Whip. Repeat with remaining gingerbread, pudding, then Cool Whip.
Cube the gingerbread into 1 inch cubes.
Whip the cream, adding sugar, lemon zest and juice.
In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord.
Repeat layers two more times.
Chill for at least three hours to develop flavors.
Enjoy!
o assemble trifle.
To assemble, distribute half the gingerbread cubes amongst
ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
portion into bottom of trifle bowl or 3-quart serving
minutes and remove the Gingerbread to a rack to cool
nto the bottom of a trifle bowl or 3-quart serving
Mix cake, water and egg.
Bake in 8 inch pan at 350\u00b0 for 35 - 40 minutes.
When cool, crumble.
Reserve 1/4 cup for garnish.
In bowl, whisk pudding and milk for 2 minutes.
Let stand until becomes soft set.
Stir in pumpkin and spices.
In trifle bowl, layer with cake and pudding mix.
Repeat, ending with pudding. Garnish with reserved cake and nuts.
Chill until ready to serve.
Set aside 1/4 cup of cake crumbs for top.
Divide remaining crumbs into four portions.
Sprinkle one portion into the bottom of trifle bowl.
ell blended.
In a trifle bowl or 3-1/2
nto the bottom of a trifle bowl or 3 quart serving
Mix well.
In a trifle bowl, layer 1/4 of