Perfect for Thanksgiving!
Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans.
Cool completely on wire racks.
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 the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 63 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.6mg||0 %|
|Sodium 248.1mg||9 %|
|Potassium 168mg||4 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 39.8g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 234
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