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