Directions:
- Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking 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 the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.22 Kcal (173 kJ) | ||
| Calories from fat | 2.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 0% | |
| Sodium | 35.69mg | 1% | |
| Potassium | 63.53mg | 1% | |
| Total Carbs | 8.63g | 3% | |
| Sugars | 7.73g | 31% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 107.52 Kcal (450 kJ) | ||
| Calories from fat | 7.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 0% | |
|---|---|---|---|
| Cholesterol | 1.53mg | 0% | |
| Sodium | 93.11mg | 1% | |
| Potassium | 165.72mg | 1% | |
| Total Carbs | 22.51g | 3% | |
| Sugars | 20.17g | 31% | |
| Dietary Fiber | 0.18g | 0% | |
| Protein | 2.57g | 2% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.4mg | 1% | |
| Calcium | 109.4mg | 4% | |
* 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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