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Post by Little One on Oct 29, 2013 16:08:34 GMT -8
Pumpkin Gingerbread Trifle Ingredients: 1. 2 packages (14-1/2 ounces each) gingerbread cake mix 2. 1 package (4.6 ounces) cook-and-serve vanilla pudding mix 3. 3 cups 2% milk 4. 1 can (29 ounces) solid-pack pumpkin 5. 1/2 cup packed brown sugar 6. 1 carton (12 ounces) frozen whipped topping, thawed, divided Instructions: 1. Prepare and bake gingerbread according to package directions, using two greased 9-in. 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 the 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 pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each). Source: Tasteofhome.com
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