Pumpkin Gingerbread Trifle

Total Time: 1 hr 10 mins Preparation Time: 55 mins Cook Time: 15 mins

Ingredients

• 2 (14 1/2 ounce) packages gingerbread cake mix
• 1 (4 5/8 ounce) package vanilla pudding mix (cook and serve, not instant)
• 3 cups milk
• 1 (29 ounce) can solid pack pumpkin
• 1/2 cup brown sugar, packed
• 1 (12 ounce) carton frozen whipped topping, thawed, divided

Recipe

• 1 prepare and bake gingerbread according to package directions using two greased 9 inch round cake 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 heat and cool to room temperature.
• 3 combine pumpkin and brown sugar and stir into pudding.
• 4 in a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. top with half of pudding mixture and half of whipped topping. repeat layers.
• 5 cover and refrigerate overnight.