I came up with this recipe a few weeks ago and tried it out at our local community building. People went crazy over it. It has wonderful layers of gingerbread, cream cheese , pumpkin spice pudding and cool whip.It is sure to be a pleasing addition to any Thanksgiving meal.

Ingredients:

2 boxes Gingerbread cake mix

2 (3.4oz pkg) Jell-o Instant pumpkin spice pudding mix

1 8oz. pkg cream cheese softened

1 C. powder sugar

1 16 oz Cool Whip thawed

1 tsp. vanilla extract

3 1/2 C. milk

1 1/2 nuts or heath bites for garnish optional

Preheat oven to 350. Spray a 9×13 baking dish with nonstick spray, In a bowl mix gingerbread as directed on box. Pour into pan and bake. Let gingerbread cool completely and cut into 1 inch cubes. In a bowl mix pudding and milk until pudding starts to thicken and set a side. In a nother bowl mix cream cheese, powder sugar, 1 cup cool whip and vanilla until fluffy. In a trifle or large glass bowl place a layer of gingerbread. Cover with cream cheese  mixture, followed by a layer of pudding then a layer of cool whip. Repeat layers with the final layer being cool whip. You may sprinkle nuts or heath bites over top if desired. Cover and chill 4 hours or over night before serving.  

** Instant vanilla or butterscotch pudding may be used instead of the pumpkin spice.**