Easy Pumpkin Gingerbread Trifle In A Jar
This trifle couldn't be easier. It is bursting with pumpkin and gingerbread flavors, perfect for a holiday dessert. You can make it ahead of time, which actually makes it taste even better, but it's so easy, you can also make it at the last minute.
All you need is:
- pumpkin spice pudding
- gingerbread cake mix
- whipped cream
Jello pudding brand now makes an instant pumpkin spice pudding mix. Hallelujah! I also cheated by using an instant gingerbread cake/cookie mix. When you're mixing cake with cream or sauce, you can get away with a box mix. I made the whipped cream from scratch so I could make dairy-free whipped cream using coconut milk, but you can always get store-bought whipped cream if you want. Sprinkle the tops with cinnamon and nutmeg for a festive touch.
Simply layer the cake, then pudding, then whipped cream, then layer it all one more time. I put it in these little canning jars to make them easy to serve. Besides, they're cute! I used a round cookie cutter on the gingerbread cake.
These are the perfect dessert to add onto your holiday menu. They're so inexpensive, easy and delicious. And you can make them ahead of time.
*TIP: Refrigerate at least a day before serving. All the flavors blend and the pudding moistens the cake. Yum!