PUMPKIN GINGERBREAD TRIFLE
Bake the gingerbread according to the package light directions (using egg white); cool completely. Meanwhile, prepare the pudding using fat free or 1% milk and set aside to cool. Stir the pumpkin pie filling and cinnamon or cardamom into the pudding. Crumble 1/2 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 half of the gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Recipe inspired by Paula Deen. You can find Paula’s original recipe for Pumpkin Gingerbread Trifle at www.foodnetwork.com.