Paula Deens Pumpkin Gingerbread Tifle Recipe

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.