Prep 55 mins
Cook 15 mins
Loyaers of spicy gingerbread, pumpkin filling, and fluffy whipped topping make this decadent desert a feast for your eyes and taste buds. From Taste of Home August/Sept 2008. Posted for safekeeping.
- Prepare and bake gingerbread according to package directions using two greased 9 inch round cake 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 heat and cool to room temperature.
- Combine pumpkin and brown sugar and stir into pudding.
- 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.
- Cover and refrigerate overnight.
I can't believe I haven't left a review after making this dessert for 4 years. It's absolutely memorably delicious! Truth is, I can eat this until I'm green it is so good. It is requested for all potlucks at church and I half the recipe to make for my family throughout the holiday season. As the topping for a better presentation for guests, crumble gingersnaps, or sprinkle with cinnamon, or I save a little of the gingerbread and crumble on top instead. Yum Yum Yummy!
This is a great recipe. The one thing I think everone should do is to use the instant pudding like one of the reviewers said. My pudding came out runnier than I liked.
Beautiful AND delicious! One time I substituted whipped cream in a can for the Cool-whip because I'm not a cool-whip fan but it didn't turn out well because the stuff in a can didn't hold it's shape as well. Still tasted great, but I thought I'd put that out there for anyone considering that substitution. I'm going to make it with instant instead of cooked pudding tonight because our wal-mart does not carry cooked in the large size. Hope it turns out as well. I will let it set first.