A lovely desert that’s as visually appealing as it is flavorful.
Servings: 20 servings
Prep Time: 9 hours 30 min
Cook Time: 30 min
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)
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
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