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Ingredients: 2 (14-oz.) packages gingerbread mix 1 (5-oz.) pkg. cook-and-serve vanilla pudding mix 1 (30-oz.) can pumpkin pie filling 1/2 cup packed brown sugar 1/3 tsp. ground cinnamon 1 (12-oz). Container frozen whipped topping 1/2 cup crushed gingersnaps Directions: Bake gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding according to package directions and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty glass bowl. Pour half of the pudding mixture over gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping. Sprinkle top with crushed gingersnaps. Refrigerate overnight. Trifle can be made in a punch bowl. As I have some health problems, I have to pace myself. So what I do is make the gingerbread cakes a few days or the week before and put them in the freezer until the morning I am going to put the trifle together. I hope you enjoy this recipe as much as my family does. Several people take credit for the origin of this recipe including Paula Dean. Whoever invented this wonderful dish.... Directions: Directions: Bake gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding according to package directions and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty glass bowl. Pour half of the pudding mixture over gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping. Sprinkle top with crushed gingersnaps. Refrigerate overnight. Trifle can be made in a punch bowl. My Notes: What I do is make the gingerbread cakes a few days or the week before and put them in the freezer until the morning I am going to put the trifle together. I hope you enjoy this recipe as much as my family does.
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