If you are in need of any dessert ideas during the month of January or want to get a head start on next years Thanksgiving and Christmas menu then plan on making this recipe. Book mark it, tag it, save it as your favorites, whatever you need to do but trust me this is a recipe you must try.
- 2 (14oz.) packages gingerbread cake mix
- 1 (5oz.) box sugar free, fat free vanilla pudding
- 2 (15oz.) cans pumpkin
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 container lite whipped topping
- 1/2 cup gingersnap cookies, crushed
- 3/4 cup Heath Toffee Bits
- Bake gingerbread cake according to the package directions. Allow to cool completely. (I ended up only using about 3/4 of the two cake boxes. Portion may vary depending on the dish size).
- Meanwhile, prepare the pudding and set aside to cool.
- Add pumpkin, sugar and cinnamon into the pudding.
- In a decorative bowl fill, crumble in about a 1/4 to 1/2 of the gingerbread cake, filling the bottom.
- Pour half of the pudding mixture on top of the gingerbread, sprinkle with 1/2 cup toffee bits, then add a layer of whipped topping (half of the container).
- Repeat layers crumbling in more (if not all)of the gingerbread, add pudding mixture and top with the rest of the whipped cream.
- On top of the trifle add the crushed gingersnap cookies and the rest of the toffee bits (1/4 cup).
- Refrigerate overnight or about 8 hours.