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
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 cinnamon 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. Refrigerate overnight....and right before serving....add some mounds of Readiwhip and then sprinkle the top with crushed gingersnaps, if desired. Trifle can be layered in a punch bowl or any tall bowl.
This is delish I promise you. I loved it so much that I am making a strawberry punchbowl cake, a death by chocolate punchbowl cake and this for my parsonage Open House on Dec. the 12th. Once I get my decorations all done and the table ready I will make some pictures and let you see how it looks. I have been a busy bee since Thanksgiving Friday getting ready. Have a wonderful Tuesday!