Pumpkin and Gingerbread Trifle

I love trifle!  It's easy to make, and looks so beautiful when you can see all the layers in the trifle bowl.  This one uses the fall flavors of pumpkin and ginger, making it perfect for this time of year.

Here's what you'll need:
1 box gingerbread snack cake mix, plus ingredients to make
1 8-oz cream cheese, at room temp
1 c powdered sugar
1 15-oz can pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/8 tsp salt
1 large tub cool whip

Preheat oven to 350.  Prepare gingerbread as directed on the package.  You could make the gingerbread from scratch, if you want, but taking this shortcut is fine.  Bake as directed.  Cool completely.  Cut into cubes.

In a mixing bowl, beat the cream cheese and powdered sugar together til well-blended.  Beat in the pumpkin and spices until well blended.

Place one quarter of the gingerbread cubes in the bottom of a trifle bowl.  You can also use a large glass bowl.

Top with one third of the pumpkin mixture.

Top with about 1 1/2 c cool whip.

Repeat the layers twice, ending with gingerbread on top.

Cover with plastic wrap and refrigerate at least 2 hours.  Store any left-overs (yeah, right!), tightly covered in the fridge for up to a week.  It just gets better!

Enjoy!