Gingerbread-Pumpkin Triffle

I want to just keep this idea for later use--I will come back and put in more specifics when I actually make it.

layer gingerbread, then a pumpkin/vanilla pudding mixture, then whipped cream....top with crushed ginger snaps.

Oven-Roasted Chicken

Original source of this Recipe

Description:

Juicy and tender roasted whole chicken

Yield: 4-6 servings

Ingredients:

1 whole frying chicken
garlic salt
seasoned salt
lemon pepper

Instructions:

1. Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in sink.

2. Sprinkle seasonings generously over chicken (still in sink; this makes less mess!). Lift chicken and place, breast-side down, in baking dish (one that had a lid). Season the back side. Cover with lid.

3. Bake chicken for about 30 minutes per pound at 325 degrees.

4. Test chicken with thermometer and remove when tender (and, of course, at least up to temp!). Remove chicken and place, breast side up, on a plate to serve.

Additional Notes:

I use a deep glass baking dish that's just big enough to hold the chicken. I like to season the chicken ahead of time and keep in the fridge until it's time to start baking it.

Preparation Time: 7 minutes

Cooking Time: 2-3 hours