I made this one year by mistake. I was gonna just bake the cake & frost it with the COOL WHIP, but i mistakely chopped up the cake & placed it in a bowl. I had to come up with something quick cause my brother David was lauging at me. It looked wired but tasted good. Never knew what to call it or if it had a name until I came across this recipe. My mistake had a name & many other recipes.
1First bake & cool the gingerbread as directed in the box. Then in a large bowl beat the pumpkin, condenesed milk, pudding, sugar,pumpkin spice, cinnamon & milk with a whisk for about 1 to 2 mins until smooth & thickended. Then set a side.
2Next cut the cool gingerbread into 2 to 3 inch cubes in a triffle bowl or a large glass bowl. layer half of the gingerbread.
3Next reseve 12 cookies & some COOL WHIP for the top garnish. Then crumble 5 cookies over the gingerbread layer. Then spread about 1/2 of the remaining whipped topping over the cookies. Then top with half of the pumpkin mixture. Then repeat the layers. Then crumble 2 remaining cookies over the top.
4Garnish with the reserved whip cream & whole cookies. Cover with plastic wrap & refrigerate for abut 1 to 2 hours befroe serving.
5Special Tip: The triffle can be made the day before & kept in the ice box.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...