This is one of my favorite fall desserts!
Ingredients: 2 packages gingerbread cake mix
- 1 package (4.6 oz) cook-and-serve vanilla pudding
- 3 cups whole milk
- 1 can (29 oz) pumpkin (NOT pumpkin pie mix)
- 1/2 cup brown sugar
- 1 carton frozen whipped topping (NOT the spray can)
Prepare and bake gingerbread according to directions on box - use 2 greased round baking pans. Cool completely once cooked.
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 about 12 minutes longer or until thickened. Remove from heat; cool to room temperature. Once cool, combine with pumpkin and brown sugar and then stir into pudding.
In a 4 qt. glass serving bowl (something deep to show the layers), crumble one gingerbread cake; gently press down. Top that with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight or until ready to serve.
Submitted by Callie Cahill
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