Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    packages (14-½ ounces each) gingerbread cake mix

  • 1

    package (4.6 ounces) cook-and-serve vanilla pudding mix

  • 3

    cups milk

  • 1

    can (29 ounces) solid-pack pumpkin

  • ½

    cup packed brown sugar

  • 1

    carton (12 ounces) frozen whipped topping, thawed, divided

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.


Nutrition

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