- 1 large roll of gingerbread cookie dough
- 2 sm boxes of Jello Pumpkin Spice pudding mix
- 1 container of French vanilla whipped topping
Spray a 9 x 13 glass baking dish with spray oil. Flatten with your hands the roll of gingerbread cookie dough into the bottom and up the sides (a small roll will work if you just want it on the bottom).
Bake on 350 degrees for 15-20 minutes, till you can insert a toothpick in the thickest parts and come out clean. Remove from oven and let cool completely.
When crust is just about cooled enough, mix together pudding as directed on the box for the pudding pie version. This does not require as much milk and will firm up more for cutting.
Add the pudding to the top of the gingerbread and then top with whipped topping.
Chill until ready to serve, at least an hour.