Ingredients

serves 20

　　Two 14-ounce packages gingerbread mix

　　One 5.1-ounce package cook-and serve vanilla pudding mix

　　One 30-ounce can pumpkin pie filling

　　1/2 cup packed brown sugar

　　1/3 teaspoon ground cardamom or cinnamon

　　One 12-ounce carton Cool Whip

　　1/2 cup gingersnaps (optional)

　　

Step 1

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.

　　

Step 2

Crumble one batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 the pudding mixture over the gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight. Can be layered in a punch bowl.

　　Paula Deen's Kitchen Classics