By: Jessica Smith
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Ingredients
- 1 12 oz Carton Whipped Cream
- 1/2 cup Brown Sugar packed down
- 1/3 teaspoon Cinnamon Ground Cardamom or equal parts of cinnamon and nutmeg
- 1 30 oz Can Pumpkin Pie Filling
- 1 5.1 oz Package Instant Vanilla Pudding Mix
- 2 14 oz Packages of Gingerbread Mix
- 1/2 cup Gingersnaps optional
- 1 Large Clear Bowl
Ingredients
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Instructions
- Bake the gingerbread according to the package directions; then let cool completely.
- Prepare the pudding mixture and set aside.
- Stir into the pudding mixture the pumpkin pie filling, brown sugar, and cardamon (cinnamon/nutmeg).
- Crumble 1 batch of gingerbread into the bottom of the large clear bowl (makes it look prettier).
- Pour half of the pudding mixture over the gingerbread in the bowl.
- Add a layer of whipped cream.
- Repeat with the remaining gingerbread, pudding mixture, and whipped cream.
- Sprinkle the tope with crushed gingersnaps (optional)
- Refrigerate overnight and serve.
this recipe serves 6 not four. The mixture will layer three times. please make sure you have a big enough bowl.
Jessica, we are still in the process of trying to edit the serving sizes for the recipes. However, our media person is not too sure how to edit that part. So that it why every recipe says 4 servings. lol.