Thanksgiving Round 3

Well, I didn't make it out for the crazy shopping this morning. I just couldn't make myself get up! We did head out to Kohl's this afternoon as a family, but we drove in the parking lot and drove right back out after we saw how crowded it still was. You couldn't even find a parking spot. We came home and added a few more of our Christmas decorations. It's beginning to look a lot like Christmas around here.

We had a belated Thanksgiving dinner tonight at our house with Boompa and Baba. I tried Paula Deen's pumpkin gingerbread trifle recipe. It was goood and worth the time it takes to put it together.

Ingredients
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 cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Directions
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.

Enjoy!