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Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   25

2 pkgs. (14-1/2 oz. each) gingerbread cake mix
1 pkg. (4.6 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, divided

Prepare and bake gingerbread according to package directions, using two greased 9 inch round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, comine 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 heat, cool to room temerature.
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.

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