Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle
A similar recipe from Paula Deen
(Did you think I was about to reveal someone else’s family recipe?)

Prep Time: 30 minutes

Inactive Prep Time: 9 hours

Cook Time: 30 minutes

Yield: 20 servings

2 (14-ounce) packages gingerbread mix

1 (5.1-ounce) package 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.

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And then there is Lanier, who taught me everything I know about my Kitchenaid. Sometimes we plan play dates for Clementine and Little Blue.