Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent Trifle a feast for your eyes and your stomach Amy Geiser, Fairlawn, Ohio SERVINGS: 25 CATEGORY: Lower Fat METHOD: Overnight Recipes TIME: Prep: 40 min. + chilling 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).
I did it in a 9x11 baking dish. It was SO GOOD.
the lunatics have taken over the asylum