Pumpkin Gingerbread Trifle

By á-170456

Ingredients

• 2 packages gingerbread mix - (14 oz)
• 1 package cook-and-serve vanilla pudding mix - (5.1 oz)
• 1 can pumpkin pie filling - (30 oz)
• 1/2 cup brown sugar - (packed)
• 1/3 teaspoon ground cardamom or cinnamon
• 1 container frozen whipped topping - (12 oz)
• 1/2 cup gingersnaps (optional)

Details

Servings 20

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.

This recipe yields 20 servings.