From The Lady & Sons, Too!
two 14-oz. packages gingerbread mix
one 5.1-oz. package cook and serve vanilla pudding mix
one 30-oz. can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon
one 12-oz. carton Cool Whip
1/2 cup gingersnaps (optional)
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set in fridge to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding.
Crumble one batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. You can sprinkle the top with crushed gingersnap cookies if you want. Refrigerate overnight. YIELD: 20 servings
**This can be made in a punch bowl. Great to make for Thanksgiving if you're having a lot of people over.
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