Pumpkin Gingerbread Trifle

Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.

• Ready In: 40 mins
• Serves: 20

Ingredients

• 2 (14 ounce) packages  gingerbread mix
• 1 (5 1/8ounce) package vanilla pudding mix
• 1 (30 ounce) can pumpkin pie filling
• 1⁄2 cup  packed brown sugar
• 1⁄3 teaspoon ground cardamom or 1⁄3 teaspoon ground cinnamon
• 1 (12 ounce) container  frozen whipped topping
• 1⁄2 cup  gingersnaps (optional)

Directions

1. Bake the gingerbread according to the package directions; cool completely.
2. Meanwhile, prepare the pudding and set aside to cool.
3. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
4. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
5. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
6. Repeat with the remaining gingerbread, pudding, and whipped topping.
7. Sprinkle of the top with crushed gingersnaps, if desired.
8. Refrigerate overnight.
9. Trifle can be layered in a punch bowl.