Ingredients
2 packages (14-1/2 ounces each) gingerbread cake/cookie mix1 package (4.6 ounces) cook-and-serve vanilla pudding mix1/2 cup packed brown sugar1 can (29 ounces) solid-pack pumpkin1 carton (12 ounces) frozen whipped topping, thawed
Preparation
Prepare and bake gingerbread mixes according to package directions for cake. Cool completely on wire racks.
Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pumpkin; cool completely.
Crumble half of the gingerbread into a 4-qt. glass bowl; press down gently. Layer gingerbread with half of the pudding mixture and half of the whipped topping; repeat layers. Refrigerate, covered, overnight before serving.
