Shelly's Recipe

*PUMPKIN GINGERBREAD TRIFLE*

Category: Trifles

2 (14 oz) pkg gingerbread mix
1 (5.1 oz) pkg cook and serve vanilla pudding mix
1 (30 oz) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12 oz) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the pkg directions; cool completely. Meanwhile, prepare the pudding and set aside to cool.

Stir the pumpkin pie filling, sugar, and cardamom into 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.