Creamy Pumpkin Gingerbread
- 1 package of gingerbread cake mix
- 2 small packages of vanilla instant pudding
- 1 and ⅓ cups of milk
- 1 15 oz can of pumpkin
- 1¼ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 (12 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 large bowl mix pudding and milk.
- Add pumpkin and spices.
- Fold in 1 cup cool whip.
- Spread over completely cooled cake.
- Chill for at least 2 hours before serving or overnight.
- When serving top with remaining cool whip and a sprinkle of cinnamon.
Recipe by Simple as That at https://simpleasthatblog.com/creamy-pumpkin-gingerbread/
3.4.3177