Holiday Pumpkin Gingerbread Triffle

Vanessa "Nikita" Milare


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.

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1 Hr


1 Hr


1 box
gingerbread cake & cookie mix
1 can(s)
pumpkin (not pumpkin pie mix)
1 can(s)
sweetened condensed milk (not evaported)
1 box
butterscotch instant pudding & pie filling mix
3 Tbsp
brown sugar, firmly packed
1 tsp
pumpkin pie spices
1 tsp
cinnamon, ground
1/4 c
gingersnap cookies
1 jar(s)
cool whip, thawed

Directions Step-By-Step

First 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.
Next cut the cool gingerbread into 2 to 3 inch cubes in a triffle bowl or a large glass bowl. layer half of the gingerbread.
Next 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.
Garnish with the reserved whip cream & whole cookies. Cover with plastic wrap & refrigerate for abut 1 to 2 hours befroe serving.
Special Tip: The triffle can be made the day before & kept in the ice box.

About this Recipe