Pumpkin Gingerbread Trifle

1. 1

   Bake the gingerbread according to the package directions; cool completely.

2. 2

   Meanwhile, prepare the pudding and set aside to cool.

3. 3

   Stir the pumpkin pie filling, sugar, and cardamom into the pudding.

4. 4

   Crumble one batch of gingerbread into the bottom of a large, pretty bowl.

5. 5

   Pour 1/2 the pudding mixture over the gingerbread, then add a layer of Cool Whip.

6. 6

   Repeat with the remaining gingerbread, pudding, and Cool Whip.

7. 7

   Sprinkle the top with crushed gingersnaps if desired.

8. 8

   Refrigerate overnight.

9. 9

   Can be layered in a punch bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.