 | | Directions |
- Bake the gingerbread according to package directions or make a homemade recipe.
- Cool completely.
- Meanwhile, prepare the pudding according to directions and set aside.
- Stir the pumpkin pie filling, sugar and cinnamon into the pudding.
- Crumble one batch of the gingerbread into the bottom of a large, decorative serving bowl or punch bowl.
- Pour half of the pudding mixture over the gingerbread then a layer of whipped topping.
- Repeat the layers.
- Sprinkle the top with crushed gingersnap or amaretto cookies if desired.
- Refrigerate overnight.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: large clear serving bowl or punch bowl
Servings: 10
|  | | Ingredients | | - | | 2 (14oz.) boxes gingerbread mix |
| - | | 1 package (5.1oz.) cook and serve or instant pudding vanilla flavored |
| - | | 1 (30oz.) can of pumpkin pie filling |
| - | | 1/2 cup packed brown sugar |
| - | | 1 teaspoon cinnamon |
| - | | 1/4 teaspoon allspice or pumpkin pie spice |
| - | | 1/2 teaspoon nutmeg |
| - | | 1 (12oz.) container whipped topping |
| - | | 1/2 cup crushed gingersnaps or amaretto cookies |
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