Happy Thanksgiving wherever you are in the world!
This is a day later--sorry--but I was with my family and I found I didn't have time to do any blogging. Now that I'm recovering from all that food and football, I'd like to offer what yesterday's blog should've shown. A recipe! It's going around my parents' neighborhood, and I haven't even tried it yet, but it's on my Christmas things-to-bake list. It sounds awesome.
Pumpkin Gingerbrad Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package 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
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 cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a larg, 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. Trifle can be layered in a punch bowl.
Yum! Have fun with it. :)