Directions:
- Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
- 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 heat and cool to room temperature.
- Combine pumpkin and brown sugar and stir into pudding.
- In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
- Cover and refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.75 Kcal (719 kJ) | ||
| Calories from fat | 11.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 2% | |
|---|---|---|---|
| Cholesterol | 2.45mg | 1% | |
| Sodium | 148.72mg | 6% | |
| Potassium | 264.72mg | 6% | |
| Total Carbs | 35.95g | 12% | |
| Sugars | 32.22g | 129% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 4.1g | 8% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 174.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 107.52 Kcal (450 kJ) | ||
| Calories from fat | 7.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 2% | |
|---|---|---|---|
| Cholesterol | 1.53mg | 1% | |
| Sodium | 93.11mg | 6% | |
| Potassium | 165.72mg | 6% | |
| Total Carbs | 22.51g | 12% | |
| Sugars | 20.17g | 129% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 2.57g | 8% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 4% | |
| Calcium | 109.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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