Ingredients:
2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) packages vanilla pudding mix
1 (30 ounce) cans pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or 1/3 teaspoon ground cinnamon
1 (12 ounce) containers frozen whipped topping
1/2 cup gingersnaps (optional)
Directions:
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.
Servings: 20
Time preparation: 10 min.
Time total: 40 min.