Real Recipes From Real Home Cooks ®

holiday pumpkin gingerbread triffle

(1 rating)
Recipe by
Vanessa "Nikita" Milare
Hilo, HI

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.

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr

Ingredients For holiday pumpkin gingerbread triffle

  • 1 box
    gingerbread cake & cookie mix
  • 1 can
    pumpkin (not pumpkin pie mix)
  • 1 can
    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
  • 25
    gingersnap cookies
  • 1 jar
    cool whip, thawed

How To Make holiday pumpkin gingerbread triffle

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Garnish with the reserved whip cream & whole cookies. Cover with plastic wrap & refrigerate for abut 1 to 2 hours befroe serving.
  • 5
    Special Tip: The triffle can be made the day before & kept in the ice box.

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