(PICTURED HERE)
We wait for these flavors all year long! Stack up the layers in a big trifle bowl, or make minis for everybody at the table.
—Amy Geiser, Fairlawn, OH
Prep: 45 min. + chilling Makes: 10 servings
1 pkg. (141/2 oz.) gingerbread cake/cookie mix
1 pkg. (3 oz.) cook-and-serve vanilla pudding mix
1/4 cup packed brown sugar
12/3 cups canned pumpkin pie mix
1 carton (8 oz.) frozen whipped topping, thawed
Optional toppings: Caramel topping, toasted pecans and gingersnap cookies
1. Prepare and bake the cake according to package directions. Cool completely on a wire rack.
2. Prepare pudding mix according to package directions; stir in the brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes.
3. Cut gingerbread into 3/4-in. pieces. In a 3-qt. trifle bowl or ten 12-oz. glasses, layer half of each of the cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.
1 serving: 372 cal., 11g fat (6g sat. fat), 23mg chol., 414mg sod., 61g carb. (44g sugars, 2g fiber), 5g pro.