A simply flavorful and delicious fall treat!
Gingerbread & Pumpkin Cream Mini Trifles
Ingredients
1 — 14-1/2 oz. package gingerbread cake/cookie mix
1 — 3 oz. package cook-and-serve vanilla pudding mix
1/4 cup packed brown sugar
1-2/3 cups canned pumpkin pie mix
1 — 8 oz. carton frozen whipped topping, thawed
Directions
~Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
~Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes.
~Cut gingerbread into 3/4-in. pieces. In ten 12-oz. glasses, layer each of the following: cake, pumpkin mixture, and whipped topping. Repeat layers.
~Cover and refrigerate overnight.