Foto: RecipeGirl
Ingredients
12 servings
- One 14-ounce package gingerbread mix
- One 3-ounce box instant vanilla pudding mix
- One 15-ounce can sweetened pumpkin pie filling ((not the puree))
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- One 6-ounce tub frozen whipped topping, (thawed)
- 1/2 cup broken gingersnap cookies (for garnish), (optional)
Steps
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Bake the gingerbread according to package directions; cool completely.
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Meanwhile, in a large bowl prepare the pudding according to the package directions. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
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Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or another medium-sized glass 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.
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Sprinkle the top with crushed gingersnaps, if desired. Cover and refrigerate overnight, or serve immediately.
Nutrition Facts (per serving)
Macronutrients
Calories27914% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: RecipeGirl
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