Pumpkin Gingerbread Trifle

I like this desert for two reasons: 1. it's from Paula Deen (so you know it spares no calories!) and 2. it offers a chance to show off a pretty bowl.

Oh-- and it's easy.

Ingredients

2 (14 oz.) packages of gingerbread mix

1 (5 oz.) box cook-and-serve vanilla pudding mix (I've used the no-cook version and it's just as good.)

1 (30 oz) can pumpkin pie filling

1/2 cup packed brown sugar

1/3 teaspoon ground cardamom or cinnamon

1 (12 oz.) container of frozen whipped topping

1/2 cup gingersnaps, optional

Directions

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 (or cinnamon) 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 off the top with crushed gingersnaps if desired. Refrigerate overnight.