1/2 package gingersnap cookies, coarsely chopped with Food Chopper
1 (5.1-ounce) box instant vanilla pudding mix
1 (30-ounce) can of Libby's pumpkin pie filling
1/2 cup packed brown sugar - optional
1 (12-ounce) container frozen whipped topping
Prepare the pudding as directed reducing the milk by ½ cup and adding one cup of the frozen whipped topping. Stir in the pumpkin pie filling, & sugar. Pour ½ of the pudding in the bottom of Trifle Bowl and then add gingersnap cookies about an inch high. Pour remaining pudding mixture over the gingersnaps , then add a layer of whipped topping. Sprinkle of the top with crushed gingersnaps. Refrigerate overnight.
Not a NESTLÉ®-tested recipe.