Pumpkin Gingerbread Trifle

PUMPKIN GINGERBREAD TRIFLE

Servings: 25

Ingredients:

  • 2 packages (14-1/2 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
  • 1/2 cup dark brown sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided

DIRECTIONS

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 1-2 minutes longer or until thickened.  Remove from the heat; cool to room temperature.  Combine pumpkin and brown sugar; stir into pudding.

In a 4-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.

Yield: 25 servings (1 cup each)

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About hopeseguin

Who am I? I'm still discovering just who I am, I suppose. A. Powell Davis writes that "Life is just a chance to grow a soul."

Posted on June 3, 2009, in recipes and tagged , , , , . Bookmark the permalink. Leave a comment.

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