Pumpkin Gingerbread Trifle - Blast From the Past

In this Blast From the Past, we cook the perfect Thanksgiving dish with the Deens! You won't want to miss Paula's Pumpkin Gingerbread Trifle. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients: 1 (12 oz) carton frozen whipped topping 1/2 cup packed brown sugar 1/3 teaspoon or cinnamon ground cardamom 1 (30 oz) can pumpkin pie filling 1 (5.1 oz) package instant vanilla pudding mix 2 (14 oz) packages gingerbread mix 1/2 cup optional gingersnaps Preparation: 1.) Bake the gingerbread according to the package directions; cool completely. 2.) Meanwhile, prepare the pudding and set aside. 3.) Stir the pumpkin pie filling, sugar and cardamom into the pudding. 4.) Crumble 1 batch of gingerbread into the bottom of a large, clear bowl. 5.) Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. 6.) Repeat with the remaining gingerbread, pudding, and whipped cream. 7.) Sprinkle of the top with crushed gingersnaps if desired. Refrigerate overnight. 8.) Trifle can be layered in a punch bowl. Enjoy!