Here is the recipe from Simple and Delicious (Taste of Home magazine):

1. Bake gingerbread cake according to the box directions; cool on a wire rack. Cut cake into cubes.
2. Prepare pudding mix according to box directions; stir in brown sugar and and pumpkin puree. Cover with wrap and refrigerate for 30 minutes.
3. Layer cake, mix, and Cool Whip into a trifle bowl. Repeat layering until full. Add caramel and other garnishes. Refrigerate for 4 hours or for overnight.
4. Enjoy!

Have a great Thanksgiving everyone!

свернуть