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Pumpkin-Gingerbread Trifle Recipe

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This recipe for Pumpkin-Gingerbread Trifle, by , is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Hullermann

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs (14 1/2 oz each) gingerbread cake mix
1 pkg (4.6 oz) cook & serve vanilla pudding mix
3 cups milk
1 can solid pack pumpkin (29 oz)
1/2 cup packed brown sugar
12 oz cool whip

Directions:
Directions:
Bake gingerbread according to package directions. Cool completely. Mix pudding mix & milk, cook & stir til boiling, cook 1-2 minutes til thickened, cool to room temp.

Mix pumpkin and brown sugar, stir into pudding. In a 4 quart serving bowl crumble 1/2 of the gingerbread, gently press down. Top with half of the pudding mixture, then 1/2 of the whipped topping. Repeat layers. Cover & refrigerate overnight.

Number Of Servings:
Number Of Servings:
25 1 cup servings
Personal Notes:
Personal Notes:
This might sound complicated but it really isn't and it looks so pretty. Can be made a day or two ahead, but put under lock & key.

 

 

 

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