PUMPKIN GINGERBREAD TRIFLE

Pumpkin Gingerbread Trifle image

Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. -Amy Geiser, Fairlawn, Ohio

Provided by Taste of Home

Time 40m

Yield 20 servings (about 1 cup each).

Number Of Ingredients 5

Ingredients

2 packages (14-1/2 ounces each) gingerbread cake/cookie mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
1/2 cup packed brown sugar
1 can (29 ounces) solid-pack pumpkin
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

Prepare and bake gingerbread mixes according to package directions for cake. Cool completely on wire racks., Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pumpkin; cool completely., Crumble half of the gingerbread into a 4-qt. glass bowl; press down gently. Layer gingerbread with half of the pudding mixture and half of the whipped topping; repeat layers. Refrigerate, covered, overnight before serving.

Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 272mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

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