Pumpkin Gingerbread Trifle
|Gingerbread cake mix||29 Ounce (2 Packages, 14 1/2 Ounces Each)|
|Cook and serve vanilla pudding mix||4 1⁄2 Ounce (1 Package)|
|Milk||3 Cup (48 tbs)|
|Canned solid pack pumpkin||29 Ounce (1 Can)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Frozen whipped topping||12 Ounce, thawed, divided (1 Carton)|
Prepare and bake gingerbread according to the 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 for 1-2 minutes longer or until thickened.
Remove from 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 the pudding mixture and whipped topping.
Cover and refrigerate overnight.