Wow your family and friends with this easy to assemble yet elegant and impressive trifle that’s sure to be a hit. With layers of spiced gingerbread, a pumpkin pie cream filling, and a freshly whipped dulce de leche whipped cream this beautifully decadent trifle is a feast for your stomach and eyes. Layered with toffee bits and topped with crushed gingersnap cookies for added texture and flavor, this trifle should be made the night before so the flavors meld together beautifully for a truly amazing dessert. Treat your guests with this delicious dessert for the perfect way to end a Thanksgiving or Christmas feast or any holiday meal.
Ingredients
Gingerbread
2⅓ cups all-purpose flour
1¼ tsp baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ tsp ground cloves
½ tsp salt
½ cup unsalted butter, softened
⅓ cup light brown sugar, packed
1 cup molasses
1 large egg
¾ cup hot water
Pumpkin Pie Filling
1 (3.4 oz) package instant vanilla pudding mix
2 cups whole milk
1 (15 oz) can pumpkin puree
½ cup light brown sugar, packed
1 tsp pure vanilla extract
½ tsp ground cinnamon
Dulce de Leche Whipped Cream
2 cups heavy whipping cream
¾ cup dulce de leche
1 cup toffee bits
½ cup gingersnap cookies, crushed
Directions
Gingerbread
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving about 2-inches overhanging on the sides and spray the paper with non-stick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the molasses and egg and beat to combine, an additional 1-2 minutes. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the hot water, beating well after each addition just until incorporated.
Pour the batter into the prepared pan and spread to the edges with an offset spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and cool completely.
Pumpkin Pie Filling
Meanwhile, prepare the pudding according to the package directions.
Whisk the pumpkin, brown sugar, vanilla, and cinnamon into the pudding. Set aside.
Dulce de Leche Whipped Cream
In a large bowl, use an electric handheld mixer to beat the heavy cream on high speed until stiff peaks form. Gently fold in the dulce de leche until incorporated.
Pumpkin Gingerbread Toffee Crunch Trifle Assembly
Remove the cooled gingerbread from the pan and cut into 1-inch cubes.
Layer one half of the gingerbread cubes on the bottom of a large trifle bowl. Top with half of the pumpkin pudding filling, then half of the dulce de leche whipped cream. Sprinkle half of the toffee bits on top of the whipped cream. Repeat these layers with the remaining gingerbread, pumpkin pudding filling, dulce de leche whipped cream, and toffee bits. Sprinkle the top with the crushed gingersnaps. Refrigerate until ready to serve or overnight.