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.
Originally Submitted
12/9/2007
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