New Years Eve

We’re going to ring in the New Year at Beck and Mikes house! She hosted the party last year too and had quite the dessert spread.  We’re supposed to bring a dessert tonight too, and I have to admit I’m a little intimidated, as Beck is quite the baker.  Her dishes always look like something right out of the pages of Bon Apetite.

Although I love to cook, I really don’t enjoy baking.  Cookies, cakes, pastries just don’t do it for me. I started looking for recipes last night though and came up with a VERY easy but  elegant desset that I’m pretty excited about.  A Pumpkin Gingerbread Trifle. Perfect to finish up the holiday season. It’s really so easy that I hesitate to post it, because my secret will be out.  I’m sure if you wanted to make it more “gourmet” you could make the gingerbread and pudding by scratch, but I who wants to go to all that work. 🙂
Pumpking Gingerbread Trifle – Paula Deen

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optionalBake 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, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl


2 thoughts on “New Years Eve

  1. Thank you. It held it’s own. Which is saying a lot. Those were some beautiful dishes. Your raw christmas balls were delish!!

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