2 packages (14 1/2 oz. each) gingerbread cake mix
1 package (4.5 oz) cook and serve vanilla pudding
3 cups milk
1 can (29 oz) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 oz) frozen whipped topping, thawed.
Prepare and bake gingerbread according to package directions, using two greased 9 inch round pans. Cool completely on wire racks. For pudding; in 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 1 cup servings.-Taste of Home- August/September 2008
Loni Gibb
