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      Scottie's Pumpkin Gingerbread Trifle


      • 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 thepumpkin 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, thenadd a layer of whipped topping.

      Repeat with the remaining gingerbread, pudding, and whippedtopping.

      Sprinkle of the top with crushed gingersnaps, if desired.Refrigerate overnight. Trifle can be layered in a punch bowl.{}