This is a Thanksgiving dessert that I wish I could take credit for because it is awesome. I am a HUGE fan of anything pumpkin. In fact, when they were having the pumpkin shortage around Christmas time, I went to six different grocery stores in search of this incredible vegetable. Sooo..with that being said...this is a Paala Deen recipe. I'm prety sure anything that Paula touches turns to something fantastic and this dessert is no exception.
Ingredients
-2 (14 oz) boxes gingerbread mix
-1 (5.1 oz) box instant vanilla pudding mix
-1 (30 oz) can pumpkin pie filling
-1/2 cup packed brown sugar
-1/3 teaspoon ground cinnamon
-1 (12 oz) container whipped topping
-1/2 cup gingersnaps (optional)
Directions
1) Bake the gingerbread according to the package instructions and set aside to cool
2) While that is cooling, make the pudding and set aside
3) Stir the pumpkin pie filling, sugar, and cinnamon into the pudding
4) Crumble half of the gingerbread into the bottom of a trifle bowl
5) Pour half of the pudding mixture over the gingerbread
6) Spread half of the whipped topping on top of the pudding
7) Repeat beginning with the gingerbread until all ingredients are gone
8) Crush the 1/2 cup of gingersnaps over the last layer of whipped cream for garnish
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