Pumpkin Gingerbread Trifle

[jglass]

Pumpkin Gingerbread Trifle

SERVES 20
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 ground cinnamon
1 (12 ounce) container frozen whipped topping
1/2 cup gingersnaps (optional)

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.

 

[Cook Chatty Cathy]

This sounds way too good Janie!!! Wowzers!!!!!!!!! I think there is a few in my family that would love this, including me! It sounds very rich.