1 package (14-1/2 ounces) gingerbread cake/cookie mix
1 package (3 ounces) cook-and-serve vanilla pudding mix
1/4 cup packed brown sugar
1-2/3 cups canned pumpkin pie mix
1 carton (8 ounces) frozen whipped topping, thawed
Optional toppings: caramel topping, toasted pecans and gingersnap cookies
1. Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
2. Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes.
3. Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.
TOTAL TIME: Prep: 45 min. + chilling
YIELD: 10 servings.
Nutrition Facts
1 serving: 372 calories, 11g fat (6g saturated fat), 23mg cholesterol, 414mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 5g protein.