Free Recipe of the Week: from - Gooseberry Patch
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Pumpkin Gingerbread Trifle

Enjoy this recipe from Quick & Easy Autumn.

Submitted by: Cathy Forbes from Hutchinson, KS

14-1/2 oz. pkg. gingerbread cake mix
3.4-oz. pkg. instant vanilla pudding mix
2 c. milk
15-oz. can pumpkin
1/2 t. cinnamon
16-oz. container frozen whipped topping, thawed and divided
3 1.4-oz. chocolate-covered toffee candy bars, crushed

Prepare and bake cake mix according to package directions. Cool; tear or cut cake into large chunks and set aside. Whisk together dry pudding mix and milk for 2 minutes, until thickened; gently stir in pumpkin and cinnamon. In a clear glass trifle bowl, layer half each of cake chunks, pudding mixture and whipped topping. Repeat layers, ending with topping. Garnish with crushed candy bars. Cover and refrigerate at least 3 hours before serving. Makes 12 to 16 servings.

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