Food Fun Friday-Creamy Pumpkin Gingerbread

Creamy Pumpkin Gingerbread

1 package of gingerbread cake mix
2 small packages of vanilla instant pudding
1 and 1/3 cups of milk
1 15 oz can of pumpkin
1 1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 8 oz container of cool whip

Mix gingerbread according to directions on package. Put in a 9X13 inch greased pan and bake 20-25 minutes. In another large bowl mix pudding and milk. Add pumpkin and spices. Fold in cool whip. Spread over completely cooled cake. Chill for at least 2 hours before serving or overnight. When serving top with whipping cream and a sprinkle of cinnamon.

you can find this recipe here

http://rebeccacooper.blogspot.com/

and yes, yes, yes, I know I said I was trying to eat healthy and stop the sugar. so sad that I did not, was not able to ignore this wonderful recipe for pumpkin... and MAN o MAN is it easy.... and I have all the supplies sigh there's always tomorrow