Pumpkin Gingerbread Trifle

By BobN

Ingredients

• 2 – 14 oz. packages gingerbread mix
• 1 – 5.1 oz. box “cook and serve” vanilla pudding mix
• 1 – 30 oz. can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cinnamon
• 1 – 12 oz. container frozen whipped topping, thawed
• 1/2 cup gingersnaps

Details

Adapted from texashillcountry.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 cinnamon in to the pudding. Crumble one batch of gingerbread into the bottom of the trifle 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 the top with crushed gingersnaps. Refrigerate overnight.