10.06.2009

day276web

day 276
One of my favorite desserts!

CREAMY PUMPKIN GINGERBREAD

1 package of gingerbread cake mix
2 small packages of vanilla instant pudding
1 and 1/3 cups of milk
1 15 oz can of pumpkin
1 1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 8 oz container of cool whip

Mix gingerbread according to directions on package. Put in a 9X13 inch greased pan and bake 20-25 minutes. In another lareg bowl mix pudding and milk. Add pumpkin and spices. Fold in cool whip. Spread over completely cooled cake. Chill for at least 2 hours before serving or overnight. When serving top with whipping cream and sprinkle cinnamon.

2 comments:

Heather M. said...

yum! that looks delicious!

Marlene W. said...

Oh my gosh! Can I eat the picture?!