I haven't ever made it, but I'm pretty sure I will. Grayson is a big fan of gingerbread, and even though it's not my favorite thing, I do enjoy it on occasion. Other people who have tasted it say that it's GREAT! And it just looks Thanksgivingish and scrum-dilly-umptious ... I would go so far as to say that THIS IS THE UPS TRUCK OF DESSERTS. Helllllooo, Brown. Welcome to my table.
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.
