Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 9 hours
Cook Time: 30 minutes
Yield: 20 servings
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, 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.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 20 | ||
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Calories: 88 | ||
Calories from Fat: 15 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 91.6mg | 3 % | |
Potassium 67.2mg | 2 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 15.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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