What says fall better than pumpkin and gingerbread and these two go together perfectly in this mouth-watering dessert! Pull out your punch bowl because it looks so tempting in it and is just the right size for this delectable after-dinner treat.
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 cinnamon
1 1/2 cups heavy whipping cream, whipped with 2 Tablespoons confectioner's sugar or granulated sugar
1/2 cup Chessman cookies or gingersnaps, crushed
-Bake the gingerbread according to the package directions; cool completely. When cool, cut gingerbread into small squares.
-Prepare the pudding and set aside to cool. Stir the pumpkin pie filling, brown sugar, and cinnamon into the pudding.
-Place gingerbread squares into the bottom of a large punch bowl. Pour one-half of pudding mixture over the gingerbread, and then add a layer of whipped cream.
-Repeat with the remaining gingerbread pudding, and whipped cream. On the top of the dessert, sprinkle with crushed cookies. Cover and refrigerate. It's better made the night before or at least eight hours before serving and then refrigerated. This delectable trifle can be layered in a large cut-glass bowl. Serves approximately 20.