Tomorrow I have a special event after work with all of my co-workers. I made this yummy treat for everyone to enjoy. This would also be a great addition to any Thanksgiving table. Pumpkin pie with a twist!
(Courtesy of the one and only...Paula Deen, y'all!) http://www.foodnetwork.com/pumpkin-gingerbread-trifle/video/index.html
- 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box instant vanilla pudding mix
- 1 (30-ounce) can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cinnamon
- 1 (12-ounce) container frozen whipped topping
- 1/2 cup gingersnaps, optional
BBQ Chicken Calzone
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 cinnamon 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 the top with crushed gingersnaps, if desired. Refrigerate overnight. Yum-o!
|I added some crunched up Oreo Cookies and Chocolate Chips|
|Whole Wheat Gingerbread|
|Petite treats for me and my babe to enjoy late night|
Our din tonight. It was deeeelish! Quick and easy for a busy Monday evening.
|BBQ Sauce, roasted chicken, pepperoni, mozzarella|
|350* for 30 minutes|
Now...time to relax.