Gingerbread Pumpkin Trifle

I made this recipe for Thanksgiving, and it turned out to be really good. I suggest that instead of buying a cake mix, make your own gingerbread recipe, it's very easy and you can add whole wheat flour instead of the white flour found in mixes. Also, make your own whipping cream...that is always the best.

This dish can be used throughtout the whole holiday season.

God bless,

-Kaila A.

Pumpkin Gingerbread Trifle
Recipe courtesy Paula Deen

Ingredients
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
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, 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.

For a video on the making click here