Take it on Tuesday: Christmas Desserts

Those of you who have been with Romance on a dime for awhile know that I’m pretty dedicated to my blog and regularly host Take it on Tuesday every week. Since I’ve been pregnant, I have been a lot more tired, and a lot less motivated to DIY/blog. Weird. My 2nd trimester is just beginning, so I’m hoping that with the coming of January I can get back to my normal self!!

 

Sorry, I didn’t get to commenting on your projects last week, but I did do some pinning and selected some to feature:

 

TIOT Features!

 

#1. DIY Edible Fruit Holiday Birthday Cake from Inspired Housewife

#2. Holiday Sugar Cookies from The Pin Junkie

#3. Handmade Christmas Noel from My Shabby Chic Home

#4. Pretty Tissue Flower Tutorial from The Domesticated Me

#5. Christmas House Tour from Creatively Living

If you’ve been featured today, or in the past, please grab a feature button from the footer!

 

What projects have you been working on? Go link up!

 

My TIOT Project: Christmas Desserts – Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

 Last weekend we hosted the dessert portion of a Progressive Dinner. I made three kinds of desserts: Eggnog Sugar CookiesPeanut Butter Bon Bons from MoneySavingMom.com, and the Pumpkin Gingerbread Trifle (originally from Gooseberry Patch – recipe below).

 

Ingredients

  • 14-1/2 oz. pkg. gingerbread cake mix
  • 3.4-oz. pkg. instant vanilla pudding mix
  • 2 c. milk
  • 15-oz. can pumpkin
  • 1/2 t. cinnamon
  • 16-oz. container frozen whipped topping, thawed and divided
  • 3 1.4-oz. chocolate-covered toffee candy bars, crushed

 

I broke this up into stages. I didn’t have time in one day to do this all.

Day 1: Prepare and bake the gingerbread cake mix according to package directions. Cool in fridge.

Day 2: Whisk together dry pudding mix and milk for 2 minutes, until thickened. Then gently stir in pumpkin and cinnamon. Cut cake into large chunks. Now you have all your ingredients ready for layering!

 

trifle ingredients

 

In a clear glass trifle bowl, layer half each of cake chunks, pudding mixture and whipped topping.

 

2012-12-16 15.19.28

 

Repeat layers, ending with whipped topping, then garnish with crushed candy bars. Cover and refrigerate at least 3 hours before serving. Makes 12 to 16 servings.

 

MmmMm – enjoy your trifle!! Tastes like pumpkin pie, but better!!

 

betsy

 

 

 

 

 

© 2012, Betsy Pool. All rights reserved.

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