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Pumpkin Gingerbread Trifle

Chef.at.Home's picture
Ingredients
  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)
Directions

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.
Repeat layers.
Cover and refrigerate overnight.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pumpkin

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