Pumpkin Gingerbread Trifle

Ingredients

  • 2 (14 ounce) packages gingerbread mix
  • 1 (5 1/8 ounce) package vanilla pudding mix
  • 1 (30 ounce) can pumpkin pie filling
  • 1⁄2 cup packed brown sugar
  • 1⁄3 teaspoon ground cardamom or 1⁄3 teaspoon ground cinnamon
  • 1 (12 ounce) container frozen whipped topping
  • 1⁄2 cup gingersnaps (optional)

Instructions

1 _ Bake the gingerbread according to the package directions; cool completely.

2 _ Meanwhile, prepare the pudding and set aside to cool.

3 _ Stir the pumpkin pie filling, sugar, and cardamom into the pudding.

4 _ Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.

5 _ Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.

6 _ Repeat with the remaining gingerbread, pudding, and whipped topping.

7 _ Sprinkle of the top with crushed gingersnaps, if desired.

8 _ Refrigerate overnight.

9 _ Trifle can be layered in a punch bowl.

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