Pumkin Gingerbread Trifle Recipe

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Ingredients:

Serving

2 package (14- 1/2 oz each) gingerbread cake mix
1 package (4.6 oz) cook-and-serve vanilla pudding mix
3 cup 2% milk
1 can (29 oz) solid- pack pumkin
1/2 cup brown sugar packed
1 carton (12 oz) frozen whipped topping thawed, divided

Directions:

* 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. Yield: 25 servings (1 cup each).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	47.26 Kcal (198 kJ)
Calories from fat	7.86 Kcal
		% Daily Value*
Total Fat	0.87g	1%
Cholesterol	0.59mg	0%
Sodium	35.73mg	1%
Potassium	59.68mg	1%
Total Carbs	8.67g	3%
Sugars	7.72g	31%
Dietary Fiber	0.12g	0%
Protein	1.31g	3%
Iron	0.2mg	1%
Calcium	41.7mg	4%

Amount Per 100 g
Calories	123.29 Kcal (516 kJ)
Calories from fat	20.5 Kcal
		% Daily Value*
Total Fat	2.28g	1%
Cholesterol	1.53mg	0%
Sodium	93.19mg	1%
Potassium	155.67mg	1%
Total Carbs	22.63g	3%
Sugars	20.14g	31%
Dietary Fiber	0.33g	0%
Protein	3.42g	3%
Iron	0.4mg	1%
Calcium	108.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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