Paula Dean - Um No - But Yum!

Ok this is what the recipe looked liked before I made it




This is what my version looked liked


It was still damn good! If you have a small army to feed, try this instead of pie - I was skeptical that it would feeds 20 - after a serving I am no longer! I actually had to put some down and I never turn away desert. We will half this recipe in the future. (THAT conversation also never happens in our house, we are normally calculating the increase.)





Pumpkin Trifle (Courtesy of Paula Dean)
Ingredients

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container 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 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.

Your husband will look like this