Holiday Pumpkin Gingerbread Trifle Recipe

Ingredients

1

                        box Betty Crocker™ gingerbread cake and cookie mix

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

can (14 oz) sweetened condensed milk (not evaporated)

1

box (4-serving size) butterscotch instant pudding and pie filling mix

3

tablespoons packed brown sugar

1

teaspoon pumpkin pie spice

1

teaspoon ground cinnamon

1/4

cup milk

25

to 30 gingersnap cookies (about three-fourths of 10-oz bag)

1

container (12 oz) Cool Whip frozen whipped topping, thawed, or whipped cream

Preparation

Bake and cool gingerbread as directed on box.

Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.

Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.

Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.

Cover with plastic wrap; refrigerate 1 to 2 hours before serving.

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