Pumpkin Gingerbread Trifle

Nothing says simple living like a simple, delicious dessert.  This one comes just in time for the holidays!  Easy to prepare, elegant to serve!  Perfect for family gatherings or office potluck parties!

Pumpkin Gingerbread Trifle

 

Ingredients

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

Directions

  1. Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
  2. 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.
  3. In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Finish with gingerbread crumbs as garnish over the whipped topping
  4. Cover and refrigerate overnight.
  5. Enjoy!

 

Be sure to check out my other pumpkin recipes here!

{{hugs}}

Maggie

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