Gingerbread Pumpkin Trifle Recipe

Ingredients:

1/2 cup shortening

1/3 cup sugar

1 cup molasses

1 egg

2-1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon salt

3/4 cup hot water

FILLING/TOPPING:

2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 can (15 ounces) solid-pack pumpkin

1/2 cup packed brown sugar

1 teaspoon McCormick® Pure Vanilla Extract

1/2 teaspoon ground cinnamon

2 cups heavy whipping cream

1/3 cup sugar

Directions:

* In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.

* Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.

* In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.

* Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.