Gingerbread Pumpkin Layers

4 years ago

This is a simple yum yum dessert for basically any time of the year. I however only make this for the Holidays. Who doesn`t like Gingerbread, Pumpkin Pie and Whipped Cream? I used name brand products in making this, but you can use store brand or "Off Brands" if you would like, it will come out just the same I have made it with off brand products before. So without further ado, lets get started.

Here is what you will need:

1 box Betty Crocker Gingerbread mix (You can use 2 if you want to make a bigger batch and bake in 2 different pans)
1 box Ginger Snaps
2- 15 ounce cans Libby`s 100% Pure Pumpkin
1 - 5.1 ounce box Vanilla Pudding (Instant)
1 Teaspoon of Cinnamon
1/2 Teaspoon of Vanilla Extract
1/2 cup Brown Sugar
2 - 8 ounce containers Cool Whip
Bake Gingerbread according to what it states on the box. You can rinse out the bowl you used to mix the gingerbread in, just to save on dishes. In that same bowl mix Pumpkin Filling, Vanilla Pudding, Brown Sugar, Vanilla Extract and Cinnamon. Whisk real well, and set aside (do not put it in the fridge just yet because you don`t really want it to "solidify" yet). Once the gingerbread has cooled off, cut it up. You do not have to make it "neatly cut". Take another bowl in which you want to make and "Serve" this in. 1. Layer half of the gingerbread on the bottom (or one pan of gingerbread). 2. On top of the gingerbread, layer half of the Pumpkin mix, on top of the Pumpkin Mix layer one container of Cool Whip and finally a layer of Crushed Ginger Snaps (It`s OK to have chunks). Repeat 1 and 2. Set in the fridge for at lease an hour. Then eat up!

Happy Eats, from Me to You!

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