Dunkin Cooking the Semi-Homemade Way Recipes... ***www.dunkincooking.com***

Pumpkin Gingerbread Trifle

2 – 14oz Gingerbread Cake Mix
1 – 3.4 oz Instant French Vanilla Pudding Mix
1 – 3.4 oz Instant Cheesecake Pudding Mix
1 – 30oz Pumpkin Pie Filling
½ C. Brown Sugar
1/3 Tsp. Ground Cinnamon
1 – 16oz. Cool Whip
½ C. Golden Raisins
1 – 10oz. Soft Molasses Cookies

Make the cake according the directions and stir in the raisins, bake in a 13x9 pan for about 25-30 minutes or until tested with a tooth pick and it comes out clean. While the cake is baking make the pudding according to the directions, both puddings can be made in the same bowl at the same time. When the pudding has been mixed place it into the refrigerator so it can thicken, about 5 minutes. After the pudding is ready stir in the pumpkin pie filling, brown sugar and cinnamon. Set the pudding mixture back into the fridge and when the cake is done allow it to completely cool. When ready to assemble cut the cake in half, crumble half of the cake into the bottom of a large punch bowl. Then top with half of the pumpkin mixture and half of the molasses cookies broken into bite sized pieces. Now you can top that layer off with the cool whip, and then repeat all the layers again. Sprinkle with some cinnamon to garnish, cover with plastic wrap and refrigerate for at least 2-3 hours or up to overnight.