A new foodie friend - Lynn at The Life of a Foodie and her family - found me and sweetly shared the link to this gorgeous mouth-watering trifle.
I am planning to make this for Thanksgiving, but SSSHHHHH - don't tell my kids! I wanna surprise them and think they will all want MORE....
Hope you enjoy it too. No doubt, it's a beautiful presentation and with those simply delicious ingredients, you can't go wrong. Using a brownie mix makes it so simple.
(But I'm gonna try a new brownie recipe using fresh vanilla beans that I just got this week!) I'll let you know how that works out.
Easy Chocolate Trifle
I guess it's been a Paula Deen week for me.....
I also wanted to share this awesome recipe courtesy of Paula Deen. My friend Janean makes a trifle very similar and it's soo delicious! Trifles are so easy to put together -
and can be made before the 'big day'. MMMMM!! MMMMM!!
1 12-ounce carton Cool Whip
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 30-ounce can pumpkin pie filling
1 5.1-ounce package cook-and-serve vanilla pudding mix
2 14-ounce packages gingerbread mix
1/2 cup gingersnaps (optional)
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, clear bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight. Trifles can be layered in a punch bowl.