My friend Opry Dan Rogers shared this recipe with me. He didn’t say where he got it.
2 14-ounce packages gingerbread mix
1 5.1-ounce package vanilla pudding (to cook)
1 30-ounce can pumpkin pie filling
ï¿½ cup packed brown sugar
1/3 teaspoon cinnamon
1 12-ounce container whipped topping
Bake gingerbread according to package. Cool.ï¿½Meanwhile prepare pudding. Set aside to cool.ï¿½Stir pumpkin pie filling, brown sugar and cinnamon into the pudding.ï¿½Break off small bite-sized pieces from one batch of gingerbread and place in a glass bowl.ï¿½Pour half the pudding mixture over the gingerbread and a layer of whipped topping. Repeat the layers. Refrigerate overnight.