Categories: Autumn, Dessert

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)

Directions

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

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

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

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

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

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

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

8. 8. 8 Refrigerate overnight.

9. 9. 9 Trifle can be layered in a punch bowl.

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