Paula Deen's Pumpkin Gingerbread Trifle

By msanders93

Ingredients

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

Details

Servings 20
Cooking time 39mins
Adapted from keyingredient.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, clear bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.