Recipe courtesy of Paula Deen
Save Recipe Print
Total:
10 hr
Prep:
30 min
Inactive:
9 hr
Cook:
30 min
Yield:
20 servings
Level:
Easy
Total:
10 hr
Prep:
30 min
Inactive:
9 hr
Cook:
30 min
Yield:
20 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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 of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Chocolate, Chestnut and Orange Trifle

Recipe courtesy of Giada De Laurentiis

Gingerbread Cupcakes with Orange Icing

Recipe courtesy of Ina Garten

Pumpkin Roll

Recipe courtesy of Trisha Yearwood

Pumpkin Mousse

Recipe courtesy of Dave Lieberman

Pumpkin Mousse

Recipe courtesy of Ina Garten

Pumpkin Cheesecake

Recipe courtesy of Harmony Marceau

Pumpkin Mousse

Recipe courtesy of Sandra Lee

Pumpkin Pie

Recipe courtesy of Joanne Chang

Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories