I’d like to share my recipe for Pumpkin Ginger Trifle with you. Apparently it tastes like glamourous pumpkin pie… I say it’s very VERY good but it makes a LOT, so make sure you have a lot of people to share it with!
Pumpkin Ginger Trifle
2 chocolate/vanilla swirl loaf cakes (sliced and then broken into pieces)
2 small cans of Pumpkin Pie filling (or one large can)
1 box of Cooked Vanilla Pudding
3 cups of 2% milk
1 tablespoon of Pumpkin Pie Filling
10 Graham Crackers
1/4c Crystalized Ginger (also known as candied ginger. I bought mine in the bulk section)
2 containers of Cool Whip (or no name brand of the same)
Anna’s Ginger Cookies (commonly found at Ikea)
Begin by cooking the pudding according to package instructions, adding in the Pumpkin Pie spice to the cold milk.
When the pudding has cooled (doesn’t have to be ‘cold’), stir in pumpkin pie filling and set aside.
In a food processor or your magic bullet, grind up graham crackers and crystal ginger together until it resembles a crumb/course dust consistency. Set aside.
Break cake into pieces and put half into the bottom of a trifle pan.
Pour (or ladle) approximately half the pumpkin mixture onto the cake. Sprinkle half the graham cracker/ginger mixture over pumpkin.
Spread 1/3 of thawed cool whip (this takes five hours in the fridge to thaw, so plan ahead!) over graham/ginger mixture.
Repeat with remaining ingredients, using last two ladles of pumpkin to top the center of the trifle.
Refrigerate over night.
When ready to serve, dollop remaining cool whip on top and garnish with cookie crumbs or ginger cookies.