Stir in pumpkin and spice. Mix well.
Trifle Assembly:
Clean
portion into bottom of trifle bowl or 3-quart serving
Toss pecans, brown sugar, and pumpkin pie spice together in a
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in whipped topping, pumpkin and pumpkin pie spice. Mix well. Fold in pecans. Spoon half of mixture into trifle bowl. Top with half of gingersnap crumbs. Repeat layers. Top with additional whipped topping. Yield: 6 servings.
nto the bottom of a trifle bowl or 3-quart serving
Set aside 1/4 cup cake crumbs for top.
Divide remaining crumbs into 4 portions.
Sprinkle one portion in the bottom of a trifle bowl or 3-quart serving bowl.
In a large mixing bowl, combine pumpkin, spices, milk and pudding.
Mix until smooth.
Spoon half into a serving bowl.
Sprinkle with second portion of crumbs.
n pumpkin and spices until well blended.
In a trifle bowl
nto the bottom of a trifle bowl or 3-quart serving
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.
n pumpkin and the spices. Mix well.
In a trifle bowl
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.
n large mixing bowl, combine pumpkin, spices, milk and pudding.
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.
2 1/2-quart trifle dish or large glass serving
up mascarpone cream for the pumpkin filling.
For the Filling
nto the bottoms of your trifle glasses. Gently press crumbs to
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.