Pumpkin Trifle Recipe:
1 package gingerbread mix
1 large package Jell-O Vanilla Instant pudding mix (or 2 small pkgs. White Chocolate Instant Pudding Mix)
1 cup milk
1 (30-ounce) can pumpkin pie filling
1 tbsp. pumpkin pie spice
2 (8-ounce) containers Cool Whip
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding mix with one cup milk and set aside for 10 minutes. Once set, add 8 oz. Cool Whip and beat until fluffy.
Stir the pumpkin pie spice into the pumpkin. Add 8 oz. Cool Whip and beat thoroughly.
Crumble 1/3 of the cooled gingerbread into the bottom of a large, deep clear bowl.
Pour 1/3 of the pudding mixture over the gingerbread, and spread to the edges of the bowl.
Add a layer of the pumpkin mixture and spread to the edges of the bowl.
Repeat with the remaining gingerbread, pumpkin, and pudding mixture in the same order as before.
Refrigerate overnight. Trifle can be layered in a punch bowl.
Just before serving, sprinkle the top with crushed gingersnaps, if desired. Store leftovers in fridge.