Ingredients:
2 (14-oz packages gingerbread mix)
1 (5.1 oz) box cook-and server vanilla pudding mix
1 (30 oz) can pumpkin pie filling
½ cup packed brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12 oz) container frozen whipped topping
½ 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 the large pretty bowl. Pour ½ of the pudding mixture over the 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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