Pumpkin Gingerbread Trifle
Ingredients
2 packages gingerbread mix -- (14-ounce)
1 box cook-and-serve vanilla pudding mix -- (5.1-ounce)
1 can pumpkin pie filling -- (30-ounce)
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 container frozen whipped topping -- (12-ounce)
1/2 cup gingersnaps -- optional
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.
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