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
1/4 tsp ground cinnamon, nutmeg and cloves
1 (12 oz) container frozen whipping, thawed
1/2 cup gingersnaps, optional

Bake gingerbread according to pkg directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir in the pumpkin pie filling, sugar and spices 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, and then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle with crushed gingersnaps. Refrigerate overnight.