Creamy Pumpkin Gingerbread
 
Ingredients
  • 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
Instructions
  1. Mix gingerbread according to directions on package.
  2. Put in a 9X13 inch greased pan and bake 20-25 minutes.
  3. In another large bowl mix pudding and milk.
  4. Add pumpkin and spices.
  5. Fold in 1 cup cool whip.
  6. Spread over completely cooled cake.
  7. Chill for at least 2 hours before serving or overnight.
  8. When serving top with remaining cool whip and a sprinkle of cinnamon.
Recipe by Simple as That at https://simpleasthatblog.com/creamy-pumpkin-gingerbread/