Gingerbread Pumpkin Trifles

Name: Gingerbread Pumpkin Trifles
Prep time: 35 min
Cook time: 50 min
Yield: 4
Ingredients: FOR THE CRUMB TOPPING:; ½ cups Sugar; 1-½ cup All-purpose Flour; ½ teaspoons Ground Ginger; ½ teaspoons Salt; 1 stick Unsalted Butter, Melted And Slightly Cooled; FOR THE CAKE:; 2 whole Eggs; 1-½ cup Sugar; 1 stick Unsalted Butter, At Room Temperature; 1 teaspoon Vanilla; 1 Tablespoon Molasses; 1 cup Sour Cream; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 Tablespoon Ground Ginger; 2 teaspoons Cinnamon; 1 teaspoon Nutmeg; 1 teaspoon Salt; FOR THE PUMPKIN CREAM:; 8 ounces, weight Cream Cheese, At Room Temperature; ½ cups Canned Unsweetened Pumpkin Puree; ½ cups Sugar; ½ cups Frozen Whipped Topping; 1 Tablespoon Vanilla; 1 pinch Salt

Gingerbread Pumpkin Trifles was pinched from <a href="http://tastykitchen.com/recipes/desserts/gingerbread-pumpkin-trifles/" target="_blank">tastykitchen.com.</a>

"Delectable holiday dessert that can be packed in jars as gifts!..."

INGREDIENTS

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FOR THE CRUMB TOPPING:

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½ cups Sugar

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1-½ cup All-purpose Flour

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½ teaspoons Ground Ginger

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½ teaspoons Salt

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1 stick Unsalted Butter, Melted And Slightly Cooled

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FOR THE CAKE:

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2 whole Eggs

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1-½ cup Sugar

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1 stick Unsalted Butter, At Room Temperature

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1 teaspoon Vanilla

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1 Tablespoon Molasses

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1 cup Sour Cream

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2 cups All-purpose Flour

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1 teaspoon Baking Soda

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1 teaspoon Baking Powder

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1 Tablespoon Ground Ginger

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2 teaspoons Cinnamon

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1 teaspoon Nutmeg

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1 teaspoon Salt

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FOR THE PUMPKIN CREAM:

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8 ounces, weight Cream Cheese, At Room Temperature

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½ cups Canned Unsweetened Pumpkin Puree

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½ cups Sugar

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½ cups Frozen Whipped Topping

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1 Tablespoon Vanilla

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1 pinch Salt

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