Pumpkin Gingerbread Trifle from Taste of Home
This dessert was the perfect afternoon treat on Thanksgiving afternoon with a big mug of hot steaming coffee! My sister made this yummy recipe and got it from the Taste of Home website. I would agree that it was a nice change of pace from the traditional pumpkin pie (though I love that dearly). She put it together in a footed, glass bowl and it looked beautiful on the table. No doubt it did not last long once we dug in!
2 pgks (14.5 oz.) gingerbread cake mix
1 pkg (4.6 oz.) cook-and-serve vanilla pudding mix
3 c. 2% milk
1 can (29 oz.) solid-pack pumpkin
1/2 c. packed brown sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
1. Prepare and bake gingerbread according to package directions, using two greased 9-inch 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 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 the pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.
Yield: 25 servings of 1 cup each.