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PUMPKIN- GINGERBREAD TRIFLE
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One 14-ounce package gingerbread mix
One 3-ounce box instant vanilla pudding mix
One 15-ounce can sweetened pumpkin pie filling (not puree)
¼ cup packed brown sugar
¼ tsp ground cinnamon
One 6-ounce container frozen whipped topping
½ cup broken gingersnaps, optional

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

2. Meanwhile, prepare pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

3. Crumble ½ of the gingerbread into the bottom of a trifle bowl or another medium-sized glass bowl. Pour ½ of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping.

4. Sprinkle the top with crushed gingersnaps, if desired. Cover and refrigerate overnight.

Recipe Source: Adapted from Paula Deen

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RATE THIS RECIPE[ratings]

“I made this for a luncheon for teachers at my son’s school. It was quite the hit- many requests for the recipe. It feeds a lot of people easily.”
-San Diego, CA

****Restaurant Quality!- would make it again. “I have recommended this dessert to many people for Thanksgiving or Christmas. You can also add liquor. Very impressive.”