Pumpkin Gingerbread Trifle 3 Recipe

  • 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
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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