1 pkg (4.6 oz) cook and serve vanilla pudding mix
3 cups milk
1 can (29 oz) solid-pack pumpkin
3/4 cups packed brown sugar
1 - 12 oz frozen whipped topping
- Prepare and bake gingerbread according to package, using two greased 9-inch pans.
- Prepare pudding - cook until thick. Remove from heat ; cool. Combine pumpkin and brown sugar to pudding.
- In a 4 qt glass serving bowl, crumble one gingerbread cake; gently press down. Top with half the pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.