Isaacs' Home Recipes Main Dessert Recipes Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

2 packages (14.5 oz each) gingerbread cake mix
1 package (4.6 oz) cook-and-serve vanilla puddig mix
3 cups milk
1 can (29 oz) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 oz) cool whip, thawed, divided

Prepare and bake gingerbread according to package directions,
using 2 greased 9" 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-qt glass serving bowl, crumble one gingerbread cake;
gently press down.
Top with half of pudding mixture and cool whip.
Repeat layers.
Cover and refrigerate overnight.

* 25 servings (1 cup each)

(Taste of Home - August/September 2008)