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Joined: Mon Aug 07, 2006 12:30 pm
Posts: 1886
Location: The Harper Hall, Fort Hold, the Northern Continent, Pern
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Pumpkin Gingerbread Trifle
(Paula Deen)
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package 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 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.
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Pam 
The world gets new-made every time you blink folks. Drop some of that baggage. 
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When the Power of Love overcomes the love of power, the World will know Peace. ~Jimi Hendrix
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