Monday, November 30, 2009

Gingerbread Pumpkin Trifle

WARNING: This recipe will make your mouth water!!! How rude is it that I am giving you 'Thanksgiving' recipe's after Thanksgiving? Forgive me? Please... Make this ANYTIME, it's so yummy I think I am going to go make it right now, what diet? :)


1/2 cup shortening
1/3 cup sugar
1 cup molasses
1 egg
2 1/3 cups all purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
3/4 cup hot water


2 cups cold water
1 package (3.4 oz) instant vanilla pudding
1 can (15 oz) canned pumpkin
1/2 cup packed brown sugar
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups heavy whipping cream
1/3 cup sugar
1 tsp rum extract

1. In large bowl cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine flour, baking soda, ginger, cinnamon and salt. Add to creamed mixture alternatively with water, beating well after each addition.

2. Pour into greased 13 x 9 in ch pan. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool on wire rack, cut into 1/2 inch cubes, set aside.

3. In large bowl whisk milk and pudding for 2 minutes. Let stand 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken, add sugar and extract, beat until stiff peaks form.

4. Set aside 1/2 cup gingerbread cubes. In a 4-qt trifle bowl or glass serving bowl layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread and sprinkle on top. cover and refrigerate for at least 1 hour before serving.

** Take a short cut a nd buy gingerbread cake in the package and make that according to the directions!**

My sister in law, lisa made this recipe at Thanksgiving, and she got it out of a "best ever Thanksgiving' recipe book

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