Ingredients:
- 2 packages (14-1/2 ounces each) gingerbread cake mix
- 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
- 3 cups milk
- 1 can (29 ounces) solid-pack pumpkin
- 1/2 cup packed brown sugar
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
Directions:
Prepare and bake gingerbread according to package directions, using two greased 9-in. 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 whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).
This makes a REALLY big bowl! I didn't have a bowl big enough to fit it all in and so I divided it into two regular size glass mixing bowls. One to keep and one to share! :)
3 comments:
um...YUM!!!!!
that looks yummy!
I want to make this for Christmas!!
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