Gingersnap Pumpkin Trifle: A Delicious Holiday Dessert

Ingredients

• 0.5 cup pecan halves
• 1 tablespoon brown sugar
• 0.5 teaspoon pumpkin pie spice
• 2 tablespoons butter
• 42 2-inch gingersnap cookies
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1.75 cups cold milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups frozen non-dairy whipped topping, thawed and divided

Instructions

1. In a bowl, combine pecans, brown sugar, and pumpkin pie spice until well mixed.
2. Melt butter in a skillet over medium heat. Add the pecan mixture and cook, stirring constantly, until the pecans are lightly toasted and fragrant (approximately 5 minutes). Spread the candied pecans on waxed paper and allow them to cool completely.
3. Line the bottom and sides of a 2 1/2-quart serving bowl with 32 gingersnap cookies in a single layer.
4. In a bowl, use an electric mixer to beat pumpkin puree and cream cheese together until the mixture is smooth and creamy. Then, incorporate the vanilla extract and pumpkin pie spice.
5. In a separate bowl, whisk together milk and vanilla pudding mix until the pudding mix is fully dissolved and the mixture is well blended (about 2 minutes). Allow the pudding to sit and thicken slightly for approximately 5 minutes. Gently fold in 1 1/2 cups of whipped topping. Incorporate the pumpkin mixture into the pudding mixture.
6. Spoon half of the pudding mixture over the cookies in the prepared serving dish. Arrange the remaining gingersnap cookies over the pudding layer. Spread the remaining pudding mixture over the cookies, followed by the remaining whipped topping. Garnish the top with the candied pecans.

Nutrition

• Calories: 323 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 21 g
• Sodium Content: 373 mg
• Protein Content: 5 g
• Cholesterol Content: 29 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g