Are you salivating yet? You know what the first day of Autumn means to me? Pumpkin, pumpkin, and more pumpkin. What’s better than pumpkin? Pumpkin and whipped cream. What’s better than all that deliciousness? All that deliciousness plus gingerbread! Mmmmm! I made this dessert for Saturday night’s dinner party and I borrowed the recipe from Paula Deen (slightly tweaked). It was a huge hit by all at the party and a huge hit by the office, who got to devour the leftovers.
- 2 14-oz packages of Whole Wheat Gingerbread (or regular, if you can’t find it)
- 1 5.1-oz box of Cook & Serve Vanilla Pudding Mix
- 1 30 oz can of Pumpkin
- 2 Tsps Cinnamon
- 1 Tsp Ground Ginger
- 3/4 Tsp Salt
- 1/2 Tsp Nutmeg
- 1 & 1/2 Cup Packed Brown Sugar
- 1/3 Tsp Ground Cardamom
- 1 12-oz Container of Light Whipped Topping (warmed to room temp)
Prepare the gingerbread as directed on the box. Allow to cool fully.
While the gingerbread is baking & cooling, you can begin to mix the delicious pumpkin pie-like filling! Prepare the pudding, according to the directions on the box, and set aside to cool. Once it’s no longer piping hot, stir in the remaining ingredients (except for the whipped topping).
Once the gingerbread is cool, take one batch and crumble it up, spreading it over the bottom of a sparkly large bowl. Cover with half of the pumpkin mixture. Can we eat yet? No. Smooth one half of the whipped topping over the pumpkin mixture. Repeat! Voila! Done! You can sprinkle on some gingersnap cookie crumbles or drizzle on some chocolate sauce or however you’d like to dress it up (or not).
Partially because this yummy concoction needs to set, partially to torture you, chill this in the fridge overnight.
Another idea I thought of after I made this: make little layered parfaits in cute little stemmed glasses!