- Most Helpful
- Highest Rating
I made mine with home-made gingersnaps as garnish instead of the candied ginger and whipped cream. Very decadent.
Wow. I made this as part of a pumpkin trifle and it rocked. I'm in charge of Thanksgiving dessert and this is going to be it. The pudding spices were perfect, the thickness and texture were perfect, and the color was a light gorgeous. I loved the sugary, crunchy bits of ginger and the ginger cookies in the cream topping. I also added some chopped and toasted pecans. The only thing missing from the trifle was the cake. I used Pumpkin Angel Food Cake. Altogether a heavenly experience.
Got rave reviews with this dessert today for Christmas dinner. I'm not crazy about pumpkin pie and have tried many desserts as an alternative. This was the best! Great presentation served in martini glasses. A great dessert after a big turkey dinner.
I did not locate the ginger needed for the whipped cream. Without it, I ate almost the whole thing by myself. With it, I can only imagine how luxurious this would be! I highly recommend it. As an aside, I was surprised that the whipped cream held up for three days in the fridge before I finally polished it off. For some reason, I was under the impression it would turn to soup long before then.
Absolutely FABULOUS! I served this for a dinner party and everyone raved. DH says he likes it because it is not too sweet. I would say this recipe is going to be best with the whip cream topping, it's the combo of the ginger whip cream, crunch of the cookies and pudding together that make this so phemonenal. I'd never made homemade pudding before, and if you just KEEP STIRRING it's really easy. Perfect for a party because you can make it early and just whip the topping before serving. This is a sophisticated recipe that will wow your guests!