My husband and I are involved in a car club, every year the club gets together for a Thanksgiving pot luck dinner. Our first year in attendance we were asked to bring a dessert and I was very thrilled because dessert making is one of my most favorite things to do. I wanted something that would be large enough to feed a crowd, I then recalled seeing Paula Deen make a trifle that looked amazing and it just screamed Thanksgiving. So I thought I would give it a shot and I was amazed that this dessert was such a big hit. I have been making it now for 3 years and every year at least 1-2 new people ask for the recipe. I give Paula all the credit for this fabulous dish but we did make a few changes from the original recipe and it is a great dessert that everyone simply loves.
2 - 14oz. Gingerbread Cake Mix
1 - 3.4 oz. Instant French Vanilla Pudding Mix
1 - 3.4 oz. Instant Cheesecake Pudding Mix
1 - 30 oz. Pumpkin Pie Filling
1/2 - C. Brown Sugar
1/3 - Tsp. Ground Cinnamon
1 - 16 oz. Cool Whip
1/2 - C. Golden Raisins
1 - 10 oz. Soft Molasses Cookies
Make the cake according the directions and stir in the raisins, bake in a 13x9 pan for about 25-30 minutes or until tested with a tooth pick and it comes out clean. While the cake is baking make the pudding according to the directions, both puddings can be made in the same bowl at the same time. When the pudding has been mixed place it into the refrigerator so it can thicken, about 5 minutes. After the pudding is ready stir in the pumpkin pie filling, brown sugar and cinnamon. Set the pudding mixture back into the fridge and when the cake is done allow it to completely cool. When ready to assemble cut the cake in half, crumble half of the cake into the bottom of a large punch bowl. Then top with half of the pumpkin mixture and half of the molasses cookies broken into bite sized pieces. Now you can top that layer off with the cool whip, and then repeat all the layers again. Sprinkle with some cinnamon to garnish, cover with plastic wrap and refrigerate for at least 2-3 hours or up to overnight.
Click Here to Print Recipe...