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.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 20|
|Calories from Fat: 15 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.2mg||0 %|
|Sodium 91.6mg||3 %|
|Potassium 67.2mg||2 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 15.8g|
|Protein 0.8g||1 %|
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Calories per serving: 88
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