Pumpkin Gingerbread Trifle

Ingredients:

• 1 recipe Zucchini Gingerbread or other Gingerbread Recipe
• 1 package cook and serve vanilla pudding mix
• 2 cups milk
• 1 can (29 ounces) solid-pack pumpkin (Try with half first, add more to taste)
• 1/2 cup packed brown sugar
• 1 container whipped topping, divided  

Directions: Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks. Cut into 1/2 to 1 inch cubes.  Set aside 1/4 c of cubes.

To prepare pudding: in a large saucepan, combine pudding mix and milk, heat until thick, then cool;  In a separate bowl, combine pumpkin and brown sugar; stir into pudding.

In a 4-qt. glass serving bowl, layer with one-third of the cubed gingerbread; Top with 1/3 of pudding mixture and 1/3 whipped topping. Repeat layers. Crumble reserved gingerbread, sprinkle over top. Cover and refrigerate at least one hour, or overnight. Yield: 25 servings (1 cup each).