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Pumpkin Gingerbread Trifle Recipe


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     Pumpkin Gingerbread Trifle

Category   Desserts - Breads
Sub Category   None
Servings   25

two 14.5 oz pkgs gingerbread cake mix
1 pkg cook and serve vanilla pudding
3 c two percent milk
29 oz solid pack pumpkin
1/2 c packed brown sugar
12 oz frozen whipped topping, thawed, divided

Prepare and bake gingerbread to package directions, using 2 greased 9 inch round pans. Cool completely on wire racks. Meanwhile, for pudding, in large saucepan combine pudding mix and milk; stir until smooth. Cook and stir over med heat until mixture comes to a boil. Cook and stir 1-2 minu longer or until thickened. Remove from 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 the pudding mixture and half the whipped topping. Repeat layers. Cover and refrigerate overnight. Makes 25 servings, 1 c each.

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