- Whisk together vanilla pudding mix and eggnog, using eggnog to replace the milk. Add pumpkin pie spice and beat for 2 minutes. Chill in refrigerator for 10 minutes.
- In a large glass bowl, layer with 1/3 gingerbread cookies, 1/3 pudding, 1/3 whipped topping, and 1/2 apple butter; repeat.
- The third layer will end with the whipped topping. Garnish with cinnamon.
- Place in refrigerator to chill for 2 hours.
Recipe courtesy of Chef Jonathan,
ALDI Test Kitchen
1 package Baker's Corner Vanilla Pudding
1 3/4 cups Friendly Farms Eggnog*
1/2 teaspoon Stonemill Essentials Pumpkin Pie Spice*
7 ounces Café Bistro Soft Gingerbread,* crumbled, divided into 3
1 1/4 cups Friendly Farms Whipped Topping, divided into 3
1 cup Berryhill Apple Butter, divided into 2*
2 teaspoons Stonemill Essentials Ground Cinnamon
*These are Special Buy or Seasonal items that are only in stores for a limited time and may no longer be available.