Pumpkin Gingerbread Trifle

A big Thank you to Paula Deen and Food Network for the following recipe. I have been making this for the last 2 or 3 Thanksgiving seasons and everyone loves it! They always ask for the recipe. So, here it is. I love it! It is so much better than Pumpkin Pie. Of course, I make it my own in a few ways. It's good any way you do it though! Enjoy!!!

Pumpkin Gingerbread Trifle

Prep Time:

30 min

Inactive Prep Time:

9 hr 0 min

Cook Time:

30 min

Level:

Easy

Serves:

20 servings

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