Pumpkin Gingerbread Trifle
By csbrauer
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Ingredients
- • 2 packages (14-1/2 ounces each) gingerbread cake mix
- • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
- • 3 cups 2% milk
- • 1 can (29 ounces) solid-pack pumpkin
- • 1/2 cup packed brown sugar
- • 1 carton (12 ounces) frozen whipped topping, thawed, divided
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
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.
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