Friday, November 28, 2008
Cooking With Chloe
Pumpkin Gingerbread Trifle
2 Packages (14-1/2 ounces each) gingerbread
1 Package (4.6 ounces) cook and serve
vanilla pudding mix.
3 Cups of milk
1 Can (29 ounces) solid pack pumpkin.
1/2 Cup packed brown sugar.
1 Carton (12 ounces) frozen whipped topping
Prepare and bake gingerbread according to package directions, using 2 greased 9in
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 min longer or until thickened. Remove from the heat; cool to room temp. Combine
pumpkin and brown sugar and stir into pudding.
In a 4qt glass serving bowl, crumble one gingerbread cake; gently press down. Top with
with half of pudding mixture and whipped topping. Repeat layers.