Layers of gingerbread cake, pumpkin pudding, whipped topping and a touch of caramel make this delightful dessert a great addition to any holiday meal. It is garnished with crushed gingersnaps.

Ingredients

• 2 (14.5 ounce) pkgs. Gingerbread cake mix (prepared and baked according to package directions)
• Pumpkin Pudding  (Click here for recipe)
• 2 (8 ounce) whipped topping
• 1 or 2 (14 ounce) can(s) sweetened condensed milk
• Gingersnap cookies, crushed (garnish)

Directions

1. Remove the paper label from the unopened can(s) of sweetened condensed milk and place them into a large sauce pot, covering them with at least 2-inches of water above the cans.  Bring the water to a boil on high heat and continue to boil for 4 hours.  As the water evaporates, add more water making sure the tops of the cans are completely covered in water.
2. Remove the sauce pot from the heat and carefully remove the cans with tongs and set them aside to cool completely.  It is very important that you do not open the can(s) until it has completely cooled.
3. Crumble the gingerbread cake into small pieces.  Set aside.
4. Place the caramel (sweetened condensed milk) into a Ziploc plastic bag and cut off one corner of the bag to create a small 1/2" hole.  This will be used to pipe the caramel into your trifle as it is very thick and doesn't spread easily with a spoon.
5. Place one layer of the crumbled gingerbread into your serving / trifle dish and press down lightly to compact the layer.  Add a layer of pumpkin pudding.  Slowly pipe the caramel over the pudding in random swirls but do not completely cover it.  Add a layer of whipped topping.  Repeat the layers until you have reached the top of the serving dish.  Garnish with crushed gingersnap cookies.

I have not measured how much this trifle will serve, but it does make a lot!

• Depending on the size of your serving / trifle dish, you may have left over ingredients.  Consider making another trifle in a smaller serving dish.
• After cooking the sweetened condensed milk for 4 hours in the can, it actually turns into a very thick caramel.  How cool is that?