Pumpkin Gingerbread Trifle

By á-47

Ingredients

• 2 pkgs. (14 1/2 oz each) gingerbread cake mix
• 1 pkg. (4.6 oz) cook-and-serve vanilla pudding mix
• 3 cups 2% milk
• 1 can (29 oz) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 carton (12 oz) frozen whippe3d topping, thawed, divided

Preparation

Step 1

Prepare and bake gingerbread according to package directions, using two greased 9" round baking pans. Cool completely on wire racks.

Meanwhile, for pudding in a large saucerpan, 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 r3efrigerate overnight.