Pumpkin Gingerbread Trifle

Sherry had several requests for her fabulous pumpkin gingerbread trifle that she shared at our Christmas party today. Here are Sherry's directions.

Pumpkin Gingerbread Trifle

1 box, any brand, gingerbread cake mix

Large box of instant vanilla pudding

1 16-ounce can of pumpkin

1/2 - 3/4 cup brown sugar

1 teaspoon cinammon

Large container of Cool Whip

Garnish

1. Bake the gingerbread according to your package directions and cool completely.

2. Prepare the pudding according to your package directions, and refrigerate until pudding is set. Lick spoon.

3. Combine pumpkin, brown sugar, and cinammon. After the pudding is set, fold in pumpkin mixture.

4. In a large clear glass bowl (brandy snifter, trifle dish, punch bowl or whatever you have available), break up 1/2 the gingerbread with your fingers and place in bottom of bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of 1/2 the cool whip. Repeat with the remaining gingerbread, pudding, and cool whip.

5. Garnish with about 6 crushed gingersnap cookies. You can also use chocolate shavings, chocolate chips, red and green sprinkles, or whatever you like. Refrigerate overnight.