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Gingersnap-Pumpkin Trifle with Candied Pecans Recipe
Gingersnap-Pumpkin Trifle with Candied Pecans Recipe

Gingersnap-Pumpkin Trifle with Candied Pecans Recipe

3 Hr(s) 35 Min(s) (incl. refrigerating)
20 Min(s) Prep
3 Hr(s) 15 Min(s) Cook
Looking for a great candied pecans recipe? This Gingersnap-Pumpkin Trifle with Candied Pecans Recipe is easy to make. Perfect to whip up during the holidays.
What You Need
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18 servings
Original recipe yields 18 servings
1 Tbsp. butter or margarine
2 Tbsp. brown sugar
1/2 cup pecans, lightly toasted
3 cups cold milk
1 cup canned pumpkin
1 tsp. pumpkin pie spice
16 gingersnaps
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Let's Make It
1
Melt butter in small saucepan on medium heat. Add sugar; cook until hot and bubbly, stirring frequently. Add nuts; stir until evenly coated. Pour onto foil-covered baking sheet; cool.
2
Beat pudding mixes and milk in medium bowl with whisk 2 min. Add pumpkin and spice; mix well. Stir in 1-1/2 cups COOL WHIP. Let stand 5 min.
3
Arrange half the cookies on bottom and up side of 2-qt. serving bowl. Add half the pudding to bowl; top with layers of half each of the remaining COOL WHIP and nuts. Repeat all layers. Refrigerate 3 hours or until chilled.
Kitchen Tips
Tip 1
Variation
Prepare using JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 200mg
9%
Total Carbohydrates 22g
8%
Dietary Fiber less than 1g
3%
Sugars 16g
32%
Protein 2g
4%
Vitamin A
45%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
18 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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