2
(14-ounce) packages gingerbread mix
1
(5.1-ounce) box cook-and-serve
vanilla
pudding mix
1
(30-ounce) can
pumpkin
pie filling
1/2
C. packed brown sugar
1/3
tsp. ground cardamom or
cinnamon
1
(12-ounce) container frozen whipped topping
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 crumbled gingerbread
pieces, if desired. Refrigerate overnight.
Trifle
can be layered in a
punch
bowl.
*Source
Food Network
Recipe from Annie
Thom
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