Pumpkin and eggnog trifle recipe from Connie's Kitchen

Pumpkin and eggnog trifle

Eggnog ingredients:
1 large box instant vanilla pudding
3 cups eggnog
1 small container whipped topping.
Mix pudding mix and eggnog then fold in whipped topping set aside
Vanilla wafers
Ginger snaps
1 cup pumpkin
1 cup half/half
1 cup sugar
2 eggs, slightly beaten
1 tsp cinnamon 
1/4 tsp ginger
1/4 tsp allspice
In heavy sauce pan whisk  first 3 ingredients. Then add spices cook on med heat until warm.
Whisk in eggs and cook until bubbly stirring constantly
Remove from heat and cool
Layer vanilla wafers in dish or cup the add 1/2 eggnog mixture. Top with ginger snaps then add eggnog mix. Top with ginger snaps.  Let chill for at least half hour then serve
Connie's Kitchen is located 10231 Chapman Hwy in Seymour,  865-577-1992 or connieskitchentn.com


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