Pumpkin Gingerbread Trifle

Ingredients

• 2 (14 1/2 ounce) packages gingerbread cake mix

• 1 (4 5/8 ounce) package vanilla pudding mix (cook and serve, not instant)
• 3 cups milk

• 1 (29 ounce) can solid pack pumpkin
• 1/2 cup brown sugar, packed

• 1 (12 ounce) carton frozen whipped topping, thawed, divided

Directions

1. 1

   Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.

2. 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 heat and cool to room temperature.

3. 3

   Combine pumpkin and brown sugar and stir into pudding.

4. 4

   In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.

5. 5

   Cover and refrigerate overnight.