Here is a favorite trifle recipe of mine,

Paula Deen's Pumpkin Gingerbread Trifle

2 (14-oz) packages gingerbread mix
1 (5.1-oz) package cook-and-serve vanilla pudding mix
1 (30-oz) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-oz) container frozen whipped topping
1/2 cup gingersnaps, optional

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.

Also, I notice in the two submitted sweet potato trifle recipes, which seem to be the identical recipe, one calls for a 13 oz. can of evaporated milk, and one calls for a 5 oz. can of evaporated milk. Any idea which is right? Do they both work equally well?
I'd like to make this for Thanksgiving but I'm Puzzled
Source: Paula Deen
Eve in WI

http://www.nancyskitchen.com