Pumpkin Gingerbread (Cookie) Trifle

by Sarah on November 27, 2013 · 8 comments

I mentioned on Monday that all the recipe testing I’ve been doing for The Great Food Blogger Cookie Swap had left me with some great hits and a few near misses.IMG_8908 (1024x683)

Good thing those “near misses” were really just delicious bites that tasted like soft and chewy pumpkin gingerbread cookie dough balls.IMG_8924 (1024x676)

And soft and chewy pumpkin gingerbread cookie dough balls are just begging to be turned into a Pumpkin Gingerbread (Cookie) Trifle!IMG_8926 (1024x683)

The creamy layer is a fairly healthy blend of sweetened, spiced yogurt and pumpkin puree.IMG_8645 (1024x683)

But, well, everything is a little more fun with Cool-Whip don’t you think?

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I can’t give you the old or perfected version of the Pumpkin Molasses Oat Cookies yet–there is a time and a place for the cookie swap “reveals”–but you could totally substitute crumbled soft pumpkin cookies, gingerbread, or some combination of the two.IMG_20131120_173010_305 (1024x576)

But I CAN give you the recipe for the faux custard filling.IMG_8918 (1024x678)

Heck, y’all may not even WANT to make a trifle after you taste THAT…IMG_8966 (681x1024)

Sweet  Pumpkin Spice Yogurt Custard

  • 2 cups plain yogurt
  • 1 cup pumpkin puree
  • 2 Tbsp. stevia baking blend (or 3-4 Tbsp. powdered sugar)
  • 2 tsp. vanilla extract
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 of an 8-oz. tub of Cool-Whip

For a trifle:

  • 5-6 cups broken gingerbread or soft pumpkin/ginger/molasses cookies
  • 1/2 of an 8-oz. tub of Cool-Whip
  1. Combine yogurt, pumpkin puree, sweeteners, and spice in a mixing bowl. Stir well to combine.
  2. Allow yogurt mixture to chill in the refrigerator for a few hours (preferably overnight).
  3. Gently fold in Cool-Whip.

If making a trifle, layer custard with crumbled gingerbread or cookies, spreading the remaining Cool-Whip on the top and sprinkling with a final dust of cinnamon!

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