5.1-ouncebox vanilla pudding mix, prepared according to “make for pie” directions
214 oz. packages gingerbread mix, prepared according to pkg. directions (if you are using a smaller bowl or making individual parfaits, use 1 pkg)
1 ½cupsgingersnaps, crushed
4cupshomemade whipped cream or frozen whipped topping, thawed
Beat together pumpkin, cream cheese, and sour cream until smooth; add brown sugar, pumpkin pie spice and cinnamon. Add to prepared pudding and mix well.
Crumble approximately ⅓ of the gingerbread into the bottom of a trifle bowl (it should fill the bowl up about ⅕ the way up the side). Spread 2-½ cups of the pudding mixture over the gingerbread. Add a ½ cup layer of crushed gingersnaps followed by half of the whipped topping. Repeat with a layer of gingerbread equal in size to the first layer, 2-½ cups of pudding mixture, ½ cup crushed gingersnaps, and remaining whipped topping.
Sprinkle remaining gingersnaps over the top of the whipped topping. Refrigerate overnight.
Because the amount of pudding mixture and gingerbread needed will not exactly fit the trifle bowl, you will likely have extra of these. The pudding mixture can be used as a dip for cookies or you can use both ingredients to create a few individual parfaits.