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:
yum! that looks delicious!
Oh my gosh! Can I eat the picture?!
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