Pumpkin Gingerbread Trifle
Ready In: 1 hr 10 mins
Serves: 25
Yields: 25 cups
Ingredients
- 2 (14 1/2ounce) packages gingerbread cake mix
- 1 (4 5/8ounce) 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
Directions
- 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.
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