Paula Deen's Pumpkin Gingerbread Trifle

By dublinburro

Ingredients

• 2(14-ounce) packages2 (14-ounce) packages gingerbread mix
• 1(5.1-ounce) box1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1(30-ounce) can1 (30-ounce) can pumpkin pie filling
• 1/2cup1/2 cup packed brown sugar
• 1/3teaspoon1/3 teaspoon ground cardamom or cinnamon
• 1(12-ounce) container1 (12-ounce) container frozen whipped topping
• 1/2cup1/2 cup gingersnaps, optional

Details

Servings 20
Preparation time 30mins
Cooking time 600mins
Adapted from google.com

Preparation

Step 1

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.