I found this recipe on this blog. It is so good (if you like pumpkin pie) and is a nice alternative to pumpkin pie. The other thing I love about it is that it is a gorgeous presentation without being hard! It is really easy (just remember you have to make it the night before because it has to sit in the refrigerator over night). I took it to a Halloween party and it got rave reviews. I think it would also work perfectly for Thanksgiving dessert!
Here's the Recipe:
Ingredients:
2 (14-ounce) packages Gingerbread Mix
1 (5.1-ounce) box Cook-and-Serve Vanilla Pudding Mix
1 (30-ounce) can Pumpkin Pie Filling
1/2 cup packed Brown Sugar
1/3 teaspoon Ground Cardamom or Cinnamon
1 (12-ounce) container Frozen Whipped Topping
(Shelf-Stable Cream can be substituted here.
Just refrigerate, whip, and add a little powdered sugar and vanilla.)
1/2 cup Gingersnaps, Optional
Instructions:
Bake the gingerbread according to the package directions;
Cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cinnamon
into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large,
pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread,
Then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding,
and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired (I just sprinkle cinnamon on top).
Refrigerate overnight.
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