Pumpkin Gingerbread Truffle
This recipe looks amazing but I have not tried it yet. It was taken from County living magazine’s Dec. issue. I want to make some unusually treats this year and this recipe caught my eye. I hope to make this for the holidays which is why I included it. If you make this I would love to hear how it turned out and what you would do differently.
2 pkgs. Gingerbread cake mix
1 pkg. cook a serve vanilla pudding mix
3 cups milk
1 can (29 oz) solid pack pumpkin
½ cup packed brown sugar
1 ½ tsp. cinnamon
½ tsp. nutmeg
1 carton (12 oz) frozen whipped topping thawed and divided
Prepare and bake gingerbread according to package directions, using 2 greased 9-inch round baking pans. Cool completely on wire racks. Meanwhile, combine pudding mix and milk in large saucepan, stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and sir 1 to 2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin, brown sugar, cinnamon and nutmeg; stir into pudding. In a 4 quart serving bowl, crumble on gingerbread cake; press down gently. Top with half the pudding mixture and some whipped topping. Repeat layers, ending with whipped topping. Sprinkle with chopped nuts or crumbled gingersnaps. Cover and store in the refrigerator over night but no longer.