Ingredients:
- 1/2 cup shortening
- 1/3 cup sugar
- 1 cup molasses
- 1 egg
- 2 -1/3 cups all- purpose flour
- 1 tsp.baking soda
- 1 tsp ground ginger
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 3/4 cup hot water
Filling / Topping:
- 2 cups cold milk
- 1 package ( 3.4 ounces) instant
- vanilla pudding mix
- 1 can(15 ounces) solid pack pumpkin
- 1/2 cup packed brown sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 tsp. rum extract
Directions:
1) In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
2) Pour into greased 13-in. x 9 in. baking pan. Bake at 350 degrees for 25 -30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut the gingerbread into 1/2-in. to 1- in. cubes. Set aside.
3) In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.
4) Set aside 1/4 cup gingerbread cubes. In a 4- qt.trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes, top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread, sprinkle over top. Cover and refrigerate for at least an hour before serving!
This would be a wonderful dessert for Thanksgiving! I love gingerbread just by itself alone but it is awesome mixed with all these other ingredients!!! ENJOY!!!!
