Ingredients

1   12-ounce carton Cool Whip
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1   30-ounce can pumpkin pie filling
1   5.1-ounce package cook-and-serve vanilla pudding mix
2   14-ounce packages gingerbread mix
1/2 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 a large, clear bowl.  Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream.  Repeat with the remaining gingerbread, pudding, and whipped cream.  Sprinkle of the top with crushed gingersnaps if desired.  Refrigerate overnight. Trifle can be layered in a punch bowl.

L&S Too, Pg. 217

Recipe courtesy Paula Deen