This has become a Thanksgiving staple for Stephen and I. I have made it every year for the past 5 years! This recipe is great when you first make it, but it is one of the few desserts that just gets better as it sits in the fridge. Love it the day after with leftovers :) Happy Thanksgiving!
1 box Gingerbread cake mix
1 box instant vanilla pudding mix
1 can pure pumpkin
2 containers cool whip
2 tablespoons cinnamon
2 teaspoon nutmeg
1/2 cup brown sugar
Directions:
- Make the Gingerbread cake according to the box. Set aside and let cool completely
- Make the vanilla pudding as directed and put in fridge to cool for 5-10 minutes.
- Mix 3/4 can of pumkin, vanilla, brown sugar, cinnamon and nutmeg together
- Cut the cake into small chunks and add to the bottom of a big trifle bowl.
- Then layer the pudding mix on the gingerbread
- Then layer the cool whip... repeat all layers 1 more time
- Refrigerate overnight
- Serve :)
No comments:
Post a Comment