2 (12 oz.) packages gingerbread mix
1 (5.1 oz.) box cook and serve vanilla pudding mix
1 (30 oz.) can pumpkin brown sugar
1/3 tsp. ground cardamom or cinnamon
1 (12 oz.) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight.
Submitted by Alicia Bay
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