The recipe (although I’ve tweaked it slightly) comes from Paula Deen. I saw her whip it up on TV one Saturday morning a few years ago and thought it was sheer culinary genius and a perfect annual addition to our Thanksgiving dessert table.
Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Directions
Bake the gingerbread according to the package directions; then allow to cool. Meanwhile, prepare the pudding and set aside. Stir the pumpkin pie filling, sugar, cinnamon and pumpkin pie spice into the pudding. Crumble 1/2 of the gingerbread into the bottom of a trifle 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. It’s best if you make it a day ahead.
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