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.
Serving size: Complete recipe
Calories 6556 Calories from Fat 1024
% Daily Value*
Total Fat 166 g255.9%
Saturated Fat 92.8 g464.1%
Trans Fat 24 g
Cholesterol 67.8 mg22.6%
Sodium 7942.4 mg330.9%
Total Carbohydrates 1218 g405.8%
Dietary Fiber 23.8 g95.4%
Sugars 826.3 g
Protein 70 g139.6%
Vitamin A 2573.3% Vitamin C 57.6%
Calcium 172.9% Iron 158%
*Based on a 2000 Calorie diet