Prep Time 15m
Cook Time 20m
Ready Time 150m
Yield 12 to 14 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 (14.5 oz.) package Pillsbury™ Gingerbread Mix
  • 1 cup water
  • 1 large egg
  • 1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping, divided
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1/4 cup chopped pecans
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 13 x 9-inch pan with no-stick cooking spray.
  • Step 2Prepare gingerbread mix according to package instructions using water and egg. Pour into prepared pan.
  • Step 3Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut gingerbread into 1-inch cubes. Stir 1/2 cup caramel topping into thawed whipped topping until well blended.
  • Step 4Layer 1/3 of gingerbread cubes in bottom of 3-quart trifle or serving dish. Spread 1/3 of topping mixture over cubes. Drizzle with 2 tablespoons caramel topping. Repeat 2 times to make 3 layers. Sprinkle nuts on top. Drizzle with remaining 2 tablespoons caramel topping. Chill 1 hour or until ready to serve.
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