Paula's Pumpkin Trifle

I've been snapping pictures here & there of food for some time now, telling myself I'd get around to posting them eventually (post-baby, when I do blog, I tend to write about my cutie patootie instead of food)... well, when I finally sat down to go through some food pics, I found this Paula Deen Pumpkin Trifle from Thanksgiving 2009!  Ha, told ya I was behind... I do remember it was pretty darn good though, so here it is...  xoxo to the lovely Paula Deen :)

*My version pictured above has notes in blue: 

Ingredients:

• 2 (14-ounce) packages gingerbread mix *too much work, I bought 2 loaves of pumpkin bread from the bakery!
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container frozen whipped topping *I did make my own whipped cream, 1 pint of heavy whipping cream plus 2T powdered sugar and a splash of vanilla... yum
• 1/2 cup gingersnaps, optional *not optional, the crunch is so good!

Preparation:

Bake the gingerbread according to the package directions; cool completely. *or do what I did and buy cake already made :) Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Creamy Cheesy Pumpkin Dip

This is a simple appetizer that goes over well with sweet & savory lovers alike. It's just easy cream cheese smothered in pumpkin butter, with crumbled bacon, toasted pecans, dried cranberries & green onions. I like it with Wheat Thins.

Ingredients

• 1 box Wheat Thins or other crackers
• 1 8 oz block of cream cheese, softened
  
• 1/4 cup pumpkin butter (I buy this by the jar around the holidays)
• 1/4 cup dried cranberries
• 1/4 cup crumbled bacon
• 1/4 cup toasted pecans
• handful of green onion cut at an angle for color & bite
  

Preparation

This is easy to throw together - pull out the cream cheese and let it get soft on the counter while you cook off and crumble the bacon. Toast pecans in either a skillet on the stove; or on a sheet pan in the oven at 350 for a couple of minutes... they'll smell amazing when they're ready. Slice the green onion and assemble on a plate or in a shallow bowl: cream cheese, pumpkin butter, pecans, bacon, cranberries, green onion. Serve with crackers & enjoy!