Sarah's Pumpkin Gingerbread Trifle

Recipe from: Sarah Keleise Ferguson.  A beautiful presentation and big hit with everyone for Thanksgiving 2004!  Received from Paula Deen's Home Cooking show on the Food Network.

2-14oz. pkgs. gingerbread mix

1-5.1 oz. pkg. vanilla pudding mix (cooked or instant)

1-30 oz. can pumpkin pie filling

1/2 cup packed brown sugar

1/3 tsp. ground cardamom or cinnamon

1-12 oz. container frozen whipped topping or whipped cream 

1/2 cup gingersnaps, crushed

Bake the gingerbread according to the package directions and cool completely.  Meanwhile, prepare the pudding and set aside.  Stir the pumpkin pie filling, sugar, and cardamom into the pudding.  Crumble 1 batch of gingerbread into the bottom of a large trifle bowl or any pretty bowl.  (Trifle can be layered in a punch bowl.)  Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping/cream.  Repeat with the remaining gingerbread, pudding, and whipped topping/cream.  Sprinkle the top with crushed gingersnaps.  Refrigerate overnight.