Pumpkin Gingerbread Trifle

I love Thanksgiving dinners, because the desserts are so particularly yummy, with all the cinammon and ginger and other spices *_*… So I wanted to share with everyone this great recipe from Paula Deen’s show in the Food Network. I made it last year for my family’s thanksgiving dinner, and it was great and everyone loved it. It’s delicious, beautiful, and SO easy to make!!

Ingredients:

• 2 (14-ounce) packages gingerbread mix  ( Instead of this, I used a 16-oz pkg of pound cake, and added 1/2 tsp cinammon and 1/4 tsp ginger to the 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  ( I only used 1/4 and it came out fine )
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional  ( I used walnuts instead )

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 (or poundcake) into the bottom of a large trifle 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 (or walnuts), if desired. Refrigerate overnight. The trifle can be layered in a punch bowl, or in individual little cups/glasses.

Recipe courtesy of Paula Deen.