Name: Gingersnap Pumpkin Trifle
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Pecan halves - ½ cup; Brown sugar - 1 tablespoon; Pumpkin pie spice - ½ teaspoon; Butter - 2 tablespoons; 2-inch gingersnap cookies - 42; Pumpkin Puree - 1 (15 ounce) can; Cream cheese, softened - 1 (8 ounce) package; Vanilla extract - 1 teaspoon; Cold milk - 1 ¾ cups; Instant vanilla pudding mix - 1 (3.5 ounce) package; Frozen non-dairy whipped topping, thawed and divided - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gingersnap Pumpkin Trifle

1. Pecan halves - ½ cup

2. Brown sugar - 1 tablespoon

3. Pumpkin pie spice - ½ teaspoon

4. Butter - 2 tablespoons

5. 2-inch gingersnap cookies - 42

6. Pumpkin Puree - 1 (15 ounce) can

7. Cream cheese, softened - 1 (8 ounce) package

8. Vanilla extract - 1 teaspoon

9. Cold milk - 1 ¾ cups

10. Instant vanilla pudding mix - 1 (3.5 ounce) package

11. Frozen non-dairy whipped topping, thawed and divided - 2 cups

How to cook deliciously - Gingersnap Pumpkin Trifle

1. Stage

Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.

2. Stage

Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.

3. Stage

Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.

4. Stage

Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.

5. Stage

Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.

6. Stage

Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.