Ingredients
1 package (14-1/2 ounces) gingerbread cake/cookie mix1 package (3 ounces) cook-and-serve vanilla pudding mix1/4 cup packed brown sugar1-2/3 cups canned pumpkin pie mix1 carton (8 ounces) frozen whipped topping, thawedOptional toppings: caramel topping, toasted pecans and gingersnap cookies
Preparation
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 or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.
