Gingerbread & Pumpkin Cream Trifle Recipe
"We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. —Amy Geiser, Fairlawn, Ohio..."
INGREDIENTS
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1 package (14-1/2 ounces) gingerbread cake/cookie mix
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1 package (3 ounces) cook-and-serve vanilla pudding mix
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1/4 cup packed brown sugar
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1-2/3 cups canned pumpkin pie mix
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1 carton (8 ounces) frozen whipped topping, thawed
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Optional toppings: caramel topping, toasted pecans and gingersnap cookies
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