Pumpkin/Gingerbread Trifle

Hazel Smith's Hot Dish Recipe of the Week

Pumpkin/Gingerbread Trifle

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
� cup packed brown sugar
1/3 teaspoon cinnamon
1 12-ounce container whipped topping

Bake gingerbread according to package. Cool.�Meanwhile prepare pudding. Set aside to cool.�Stir pumpkin pie filling, brown sugar and cinnamon into the pudding.�Break off small bite-sized pieces from one batch of gingerbread and place in a glass bowl.�Pour half the pudding mixture over the gingerbread and a layer of whipped topping. Repeat the layers. Refrigerate overnight.
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