Ingredients
1 package (14-1/2 ounces) gingerbread cake/cookie mix2 cups cold 2% milk2 cups cold eggnog2 packages (3.4 ounces each) instant French vanilla pudding mix1 package (5 ounces) gingerbread man cookies1 carton (16 ounces) frozen whipped topping, thawed
Preparation
Prepare cake mix according to package directions and bake using a 9-in. square baking pan. Cool completely on a wire rack. Cut into 1-in. cubes.
In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let stand 2 minutes or until soft-set.
Arrange nine cookies around sides of a 4-qt. glass bowl, using a third of the cake cubes to stand cookies upright. Top with a third of the pudding and whipped topping. Repeat layers. Top with remaining cake, pudding and whipped topping. Refrigerate, covered, 4 hours or overnight.
Just before serving, top with remaining cookies.
