Pumpkin Gingerbread Trifle

Recipe by Chef Skie
READY IN: 1hr 10mins
SERVES: 25
YIELD: 25 cups
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup brown sugar, packed
  • 1
    (12 ounce) carton frozen whipped topping, thawed, divided
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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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