Gingerbread-Pumpkin Vanilla Trifle

Gingerbread-Pumpkin Vanilla Trifle

 

 

This is one of those desserts that is so easy to throw together for a crowd.  It is always impresive as well.  There is also not a crumb left in the bowl.  It is gobbled up by one and all.  Treat yourself to this one this season!

 

Gingerbread Pumpkin Vanilla Trifle

Ingredients

• 2 packages (14-1/2 ounces each) gingerbread cake mix

• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix

• 3 cups 2% milk

• 1 can (29 ounces) solid-pack pumpkin

• 1/2 cup packed brown sugar

• 1 carton (12 ounces) frozen whipped topping, thawed, divided

 

                                   

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. Cover and refrigerate overnight.