Pumpkin Trifle Recipe (at Lia's request)

OK, so I am tired of making pumpkin pie and only a couple of pieces get eaten because I make so many desserts, pumpkin pie is last on the list. You can't have a Thanksgiving dinner without something pumpkin, so I decided to try this Pumpkin Trifle, courtesy of Paul Dean. You know if she made it, it must be decadent and delicious. I have to say that "oh my goodness, this was sooooooo yummy!" Lia requested I post the recipe, so here you go Lia. Sorry, this will probably blow your points right out of the water!


Pumpkin Trifle

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.