Monday, October 24, 2011

Pumpkin Gingerbread Trifle

2 pkgs (14-1/2 oz each) gingerbread cake mix
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.

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