This is such a great recipe for Thanksgiving or Christmas!
2- 14 oz. pkg. gingerbread mix or make from scratch (see recipe below)
1-5.1oz pkg. vanilla instant pudding
1-30 oz. can pumpkin pie filling
1/2 c. brown sugar
1/3 tsp. cinnamon
1-12 oz. cool whip
1/2 c. gingersnaps, crushed
Bake gingerbread according to pkg. directions; cool. Prepare pudding mix, set aside. Mix together pumpkin pie filling, brown sugar, cinnamon. In a tall glass bowl, layer cake, pudding, pumpkin mixture and then cool whip, repeat. Garnish with crushed gingersnaps.
Gingerbread Mix Spray an 8x8x2″ pan w/ Pam Bake 350 for 35-40 min. Cool
1/2 c. shortening
1/2 c. sugar or Splenda
1 egg
1/2 c. light molasses
1-1/2 c. flour
3/4 tsp. salt
3/4 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 c. boiling water
Cream shortening and sugar till light. Add egg and molasses; beat thoroughly. Sift together dry ingredients. Add to creamed mixture alternately w/ water, beating after each addition. Bake.