Guest Blogger Gingerbread and Pumpkin Trifle Recipe

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Caroline, C Squared

To me, Thanksgiving is such a wonderful time of year.  I love the time to reflect, be thankful, and really think about all of our blessings.

I also love to eat.  And to cook.  And to be with family.

This year I have so much to be thankful for.  Including a wonderful dessert that I didn’t even get a picture of because I was too busy spending time with my amazing family members.

Forgive me?

My husband did snap this one shot via Instagram as the meal was ending.

Clearly the family enjoyed it.

Just trust me – even without a picture – this is definitely a “must make” fall dessert.  It is the perfect combination of pumpkin, gingerbread & light whipped cream/pudding.  Yum.

2 packages (14-1/2 ounces each) gingerbread cake mix 
1 package (4.6 ounces) cook-and-serve vanilla pudding mix 
3 cups milk 
1 can (29 ounces) solid-pack pumpkin 
1/2 cup packed brown sugar 
1 carton (12 ounces) Cool Whip, thawed, divided

1.  Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
2.  Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature.
3.  Combine pumpkin and brown sugar; stir into pudding.
4.  In a glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and then Cool Whip. Repeat layers. Cover and refrigerate overnight.

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