1 recipe gingerbread in 9 x 9 pan
2 pkgs. instant pudding -- vanilla or butterscotch (or one of each)
1 tsp. pumpkin pie spice
3 cups milk
1 to 1 1/2 cups canned pumpkin
1 tsp. vanilla
1/2 tsp. burnt sugar flavoring
1 container Cool Whip (12 oz?)
Pecans, maraschino cherries (optional)
Bake gingerbread and let cool.
Cut into cubes.
Mix pudding mix and spice, whisk in milk, pumpkin and flavorings.
Layer in large glass (trifle) dish:
Gingerbread cubes, pudding mixture, whipped topping; repeat layers.
Decorate top with pecan halves and maraschino cherry halves.