Pumpkin Gingerbread Trifle

By Niecer

Ingredients

• 1 1/2 pints REAL heavy whipping cream
• 1/3 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 30oz can pumpkin pie filling
• 1 5.1oz package cook and serve Butterscotch pudding mix
• 2 14oz packages of gingerbread mix
• 1/2 cup gingersnaps (optional)

Details

Adapted from tastebook.com

Preparation

Step 1

Mix the gingerbread according to the package directions EXCEPT substitute 1/4 C melted butter for part of the water, then cook completely.

Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and spices into the pudding. Whip the cream until nearly stiff, then add desired amount of powdered or regular sugar and 1 tsp vanilla. I used approx 1/4 C sugar.

Put a THIN layer of the pumpkin mixture in the bottom of a clear, trifle bowl, then a thin layer of the whipped cream. Crumble 1 batch of gingerbread on top of that. First time I made it I used cubes of cake, but SLIGHTLY crumbled may absorb the pudding better.

Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream.
Repeat with remaining gingerbread, pudding and whipped cream.

Sprinkle the top with crushed gingersnaps if desired.

Refrigerate overnight