Pumpkin Gingerbread Trifle

• 14 ounces gingerbread cake mix
• 3 ounces vanilla pudding mix Instant French
• 3 ounces instant cheesecake pudding mix
• 30 ounces pumpkin pie filling
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 16 ounces cool whip
• 1/2 cup golden raisins
• 10 ounces molasses cookies Soft

1. 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.
2. 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.
3. When the pudding has been mixed place it into the refrigerator so it can thicken, about 5 minutes.
4. After the pudding is ready stir in the pumpkin pie filling, brown sugar and cinnamon.
5. Set the pudding mixture back into the fridge and when the cake is done allow it to completely cool.
6. When ready to assemble cut the cake in half, crumble half of the cake into the bottom of a large punch bowl.
7. Then

cake mix, vanilla pudding, pudding mix, pumpkin pie filling, brown sugar, ground cinnamon, cool whip, golden raisins, molasses

Taken from www.yummly.com/recipe/Pumpkin-Gingerbread-Trifle-1670473 (may not work)