| | Directions | | Bake the gingerbread according to the package directions, cool completely. Meanwhile, prepare pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into pudding. Crumble 1 batch of gingerbread into the bottom of a trifle bowl (any large pretty bowl will do, like a punch 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 the top with crushed gingersnaps. Refrigerate overnight. |
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| Ingredients | | - |  | 2 packages gingerbread mix (14 ounce pkg) |
| - | | 1 package cook and serve vanilla pudding mix (5.1 ounce pkg) |
| - | | 1 can pumpkin pie filling (30 ounce can) |
| - | | 1/2 cup packed brown sugar |
| - | | 1/3 teaspoon cinnamon |
| - | | 1 package whipped topping (12 ounce pkg) |
| - | | 1/2 cup gingersnaps, crushed |
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