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Pumpkin Gingerbread Trifle



– 2 packages (14 ½ ounces each) gingerbread cake mix – 1 package (4.6 ounces) cook-and-serve vanilla pudding mix – 3 cups California 2% milk – 1 can (29 ounces) solid-pack pumpkin – 1/2 cup packed brown sugar – 1 pint heavy California whipping cream – 1/2 cup granulated sugar
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Makes 25, 1-cup servings

Prepare and bake gingerbread according to package directions, using two greased 9-inch round baking pans. Cool completely on wire racks.

Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Stir over medium heat until mixture comes to a boil. Stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar in a small bowl; stir into pudding.

Place heavy whipping cream in a large bowl and beat on high speed for about 1 minute. Add sugar, and continue beating until stiff peaks form, about 2 minutes.

In a 4-quart glass serving bowl, crumble one gingerbread cake; gently press down. In alternate layers, pour half of the pudding mixture onto the cakes, followed by half the whipped cream. Repeat alternate layers with remaining portions of the mixtures. Cover and refrigerate overnight.

Courtesy of Chef Amanda DeJager