Pumpkin Gingerbread Trifle

By á-3974

Change it up this holiday season and make this delicious Pumpkin Gingerbread Trifle. Your family will for sure love it!

Ingredients

• 2 packages (14-1/2 ounces each) gingerbread cake mix
• 1 package (4.6-ounces) vanilla pudding mix
• 3 cups milk
• 1 (29-ounces) can solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 (12 ounces) carton frozen
• Whipped topping, thawed, divided

Preparation

Step 1

Prepare and bake gingerbread according to package directions, using two greased 9-inch 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 to 2 minutes longer or until thickened. Remove from the heat; cool to
room temperature. Combine pumpkin and brown sugar; stir into pudding.

In a 2-quart 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.