Pumkin Gingerbread Trifle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 25 |
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Ingredients:
2 package(s) (14- 1/2 oz each) gingerbread cake mix |
1 package(s) (4.6 oz) cook-and-serve vanilla pudding mix |
3 cup(s) 2% milk |
1 can(s) (29 oz) solid-pack pumkin |
1/2 cup(s) brown sugar packed |
1 carton(s) (12 oz) frozen whipped topping thawed, divided |
Directions:
1. * Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
2. * Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
3. * In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).
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