Paula Deen's Pumpkin Gingerbread Trifle recipe 2 (14 ounce) packages gingerbread mix 1 (5.1 ounce) package cook-and-serve vanilla pudding mix 1 (30 ounce) can pumpkin pie filling 1/2 cup packed brown sugar 1/3 teaspoon ground cardamom or cinnamon 1 (12 ounce) container frozen whipped topping 1/2 cup gingersnaps, optional
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 the top with crushed gingersnaps, if desired. Refrigerate overnight. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
