Gingerbread Pumpkin Triffle

Gingerbread Pumpkin Triffle

Community Classics .
Edited on Dec 15, 2008

I found this recipe on another web site and changed a few ingredient to make it somewhat different. It was a hit at our X-mas party.


2 -14 oz. gingerbread mix
1 -12 oz. frozen whipped topping
1/2 c. brown sugar
1/3 tsp. cardamon or cinnamon
1 30 oz. can Libby's pumpkin pie filling
1 small box instant french vanilla pudding


Prepare gingerbread mix per package directions. Cool.
Thaw whipped topping and set aside.
Combine brown sugar, Libby's pumpkin pie filling and cardamon-set aside.
Prepare pudding using 1 cup eggnog and 1 cup milk. Combine with pumpking mixture.
Break one gingerbread into bite size pieces into bowl. Layer with pumpkin mixture then a layer of whipped topping. Repeat second layer.
Pipe remaining whipped topping on last layer to form peaks.
Refrigerate overnight.

Not a NESTLÉ®-tested recipe.

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