Categories: Puddings

Ingredients

• 1 pkg. (14 1/2 oz.) gingerbread cake/ cookie
• mix
• 2 cups cold 2% milk
• 2 cups cold eggnog
• 2 pkg. (3.4 oz. each instant French vanilla
• pudding mix
• 1 pkg. (5 oz.) gingerbread man cookies
• 1 carton (16 oz.) frozen whipped topping,
• thawed

Directions

1. Prepare and bake cake mix according to package directions. using a 9-inch square baking pan. Cool completely on a wire rack. Cut into 1-inch cubes.
2. In a large bowl, whisk milk, eggnog and pudding mix for 2 minutes. Let stand 2 minutes or until soft-set.
3. Arrange nine cookies around sides of a 4-quart glass bowl, using a third of the cake cubes to stand cookies upright. Top with third of the pudding and whipped topping. Repeat layers. Top with remaining cake, pudding and whipped topping. Refrigerate, covered, 4 hours or overnight.
4. Just before serving, top with remaining cookies.

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