Pumpkin Gingerbread Trifle

Pumpkin_GingerBread_Trifle

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
  • ½ cup packed brown sugar
  • ⅓ teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen whipped topping
  • ½ 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 ½ 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 or gingerbread crumbs if desired.
  8. Refrigerate overnight.
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