Those of you who have been with Romance on a dime for awhile know that I’m pretty dedicated to my blog and regularly host Take it on Tuesday every week. Since I’ve been pregnant, I have been a lot more tired, and a lot less motivated to DIY/blog. Weird. My 2nd trimester is just beginning, so I’m hoping that with the coming of January I can get back to my normal self!!
My TIOT Project: Christmas Desserts
Last weekend we hosted the dessert portion of a Progressive Dinner. I made three kinds of desserts: Eggnog Sugar Cookies, Peanut Butter Bon Bons from MoneySavingMom.com, and the Pumpkin Gingerbread Trifle (originally from Gooseberry Patch – recipe below).
Pumpkin Gingerbread Trifle
- 14-1/2 oz. pkg. gingerbread cake mix
- 3.4-oz. pkg. instant vanilla pudding mix
- 2 c. milk
- 15-oz. can pumpkin
- 1/2 t. cinnamon
- 16-oz. container frozen whipped topping, thawed and divided
- 3 1.4-oz. chocolate-covered toffee candy bars, crushed
I broke this up into stages. I didn’t have time in one day to do this all.
Day 1: Prepare and bake the gingerbread cake mix according to package directions. Cool in fridge.
Day 2: Whisk together dry pudding mix and milk for 2 minutes, until thickened. Then gently stir in pumpkin and cinnamon. Cut cake into large chunks. Now you have all your ingredients ready for layering!
In a clear glass trifle bowl, layer half each of cake chunks, pudding mixture and whipped topping.
Repeat layers, ending with whipped topping, then garnish with crushed candy bars. Cover and refrigerate at least 3 hours before serving. Makes 12 to 16 servings.
MmmMm – enjoy your trifle!! Tastes like pumpkin pie, but better!!