Creamy Pumpkin Trifle with Gingersnap Crunch
Enjoy the rich and creamy layers of our Pumpkin Trifle, combining spiced cake cubes, vanilla pudding, whipped cream, and a crunchy topping of gingersnap cookies. This dessert is a perfect autumn treat, offering a delightful mix of textures and flavors in every bite.
Servings 10
Ingredients
- 1 Box Spice Cake Mix (also ingredients to make the cake)
- 1 15 oz Can of Pumpkin Puree
- 1 Tsp Pumpkin Pie Spice
- 1 8 oz Container of Cool Whip, Thawed
- 1 3.4 oz Package of Instant Vanilla Pudding Mix
- 2 Cups Cold Milk
- 1 Cup Crushed Gingersnap Cookies
- Additional Gingersnap Cookies for Garnish
Instructions
- Bake the Spice Cake: Preheat your oven to 350°F (175°C). Prepare the spice cake mix according to the package instructions, adding the required eggs, oil, and water. Stir in the pumpkin puree and pumpkin pie spice. Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then cut into 1-inch cubes.
- Prepare the Pudding: In a bowl, whisk the instant vanilla pudding mix with the cold milk for 2 minutes until thickened. Let it sit for a few minutes to set.
- Assemble the Trifle: In a large trifle bowl, start with a layer of the spiced cake cubes. Add a layer of vanilla pudding over the cake cubes. Add a layer of Cool Whip over the pudding. Sprinkle a layer of crushed gingersnap cookies over the Cool Whip. Repeat the layers until the trifle bowl is filled, ending with a layer of Cool Whip.
- Garnish: Top the trifle with additional gingersnap cookies and a sprinkle of ground cinnamon. Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld.