Pumpkin Gingerbread Trifle - cooking recipe

Ingredients

2 (14 oz) boxes gingerbread cake mix
1 (1.5 oz) instant sugar-free vanilla pudding mix
1 (30 oz) can pumpkin pie filling
1/2 tsp cinnamon
1/2 tsp vanilla extract
6 cups whipped cream
6 None gingersnap cookies
6 None whole cranberries
1 sprig fresh mint

Preparation

Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.