Oatmeal Cookies

1 pound of butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cup flour*
1 tsp salt
2 tsp baking powder
1 tsp baking soda
4 cups oatmeal
3 cups nuts
2 (12 oz) packages of chocolate chips

Cream butter and sugars, add eggs, beating well. Add vanilla. Sift** together flour, salt, baking powder, and baking soda. Add flour mixture to the butter/sugar/egg mixture.

Add oatmeal, nuts and chocolate chips.

Bake at 350 degrees for 10 minutes. Do not over bake.

*I usually use whole-wheat flour for all of the flour. For each cup of whole-wheat flour you substitute, add 1 extra teaspoon full of baking powder.

**I NEVER sift while using this recipe, but it was included on the original recipe, so I thought I would pass it on to you.

***We never put nuts in it, but I'm sure they would be good with nuts.

****This makes a lot of dough and the baked cookies don't taste as good after a few days. We make a sheet or two of cookies and freeze the rest. Use a cookie scoop to make dough balls, place side by side on a cookie sheet with wax paper and put it in the freezer. Once they are frozen transfer them into freezer zip lock bags. We usually have enough dough to use two gallon size zip lock bags.

From: Amy Bishop

Chocolate Eclair Cake

We haven't made this one as much over the last couple of years, but I have fond memories of this dessert. It's so pretty when it's done.

Pastry:
1 cup flour
1 cup water
1 stick margarine
4 eggs
1/4 tsp salt

Bring water and margarine to a boil until margarine is melted. Add flour and salt all at once. Beat until mixture forms a ball that leaves the side of the pan. Cool slightly. Add eggs, one at a time, beating after each. Spread mixture in ungreased jelly-roll pan. Bake at 400 degrees for 30-35 min. Pierce bubbles in pastry with fork and cook completely.

Topping:
2 T margarine
1 cup confectioner's sugar
3-4 T milk
2 (3 oz) pkg. French vanilla instant pudding
2 1/2 c. cold milk
8 oz cream cheese
12 o Cool hip
3 oz chocolate chips

Mix pudding with milk. Add softened cream cheese. Beat together. Spread over cooled pastry. Spread Cool Whip over pudding mixture. Melt chocolate chips and margarine and mix. Add confectioner's sugar and milk until a thin glaze forms. Drizzle over whipped topping. Refrigerate for 1 hour or more. Cut into squares. Store in fridge. SHORTCUT: use Magic Shell chocolate topping instead of making chocolate glaze.

Holiday Salad

When my mom was a teenager, she decided to make dinner for my grandparents for their anniversary. She found this salad and made it and it has been present at holiday meals ever since.

2 small packages of raspberry jello
3 cups boiling water
1 can jellied cranberry
1 package frozen raspberries
1 cup sour cream

Dissolve jello in water. Add cranberry jelly and raspberries. Mix, then pour half in 9x13 pan. Set. Set the rest to a jelly consistency.  Spread sour cream on firmly set jello. Top with remaining jello mixture and set.

Easy Gluten Free Black and White Cake

1 cup dark chocolate chips 73% cacao (if you want to use a bar, it's about 6 ounces)
½ cup coconut milk (canned)
2 eggs
1 ¼ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
1 cup white chocolate chips

1. Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
2. When chocolate is completely melted, remove saucepan from heat
3. Stir eggs into saucepan containing chocolate/coconut milk mixture
4. Next, stir in almond flour, salt and baking soda
5. Fold in ½ cup of the white chocolate chips
6. Grease an 8x8 inch baking dish with oil of your choice
7. Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
8. Bake at 350° for 20-25 minutes
9. Cool and serve

From: www.elanaspantry.com

Sweet Potato Buttermilk Pie

I think I can adapt this one to my diet- definitely something I need to try!

1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (optional)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpoe flour
3/4 cup full- or lowfat buttermilk (or, you can make your own)
1 All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
Whipped cream, for serving

Preheat the oven to 375°F.

Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher (though I suspect that a potato ricer would also do a great job). You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and making yourself a most-excellent snack). Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.

In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.

Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cold from the fridge; you can cover it with plastic wrap before chilling) with a dollop of whipped cream.

To pre-bake your pie crust, choose a method: “Proper” method — Lay a sheet of aluminum foil over the dough and carefully scatter pie weights, dried beans or pennies over it. Bake on the middle rick of your oven at 325°F for 12 to 15 minutes. Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for 10 minutes more.

Deb’s “Cheater” method — Freeze your rolled-out pie shell for 20 to 30 minutes until solid. Press a piece of buttered foil, buttered side down, very frozen shell and blind bake it at 325°F for 20 minutes, then carefully pull back the foil, press any part of the crust that has bubbled up gently back with the back of a spoon, prick the bottom of the crust with a fork, and bake for 10 minutes more.

From: smittenkitchen.com

Chocolate Avocado Frosting

Ingredients:
1/4 c peanut or almond butter
1/4 c honey (plus more)
1/8 c water
1/8 c cocoa powder
pinch of salt
1 medium avocado
1 T coconut oil (or butter)
1 t vanilla

Blend in blender. Gets better if refrigerated overnight.

From: kaylaeatshealthy.blogspot.com

Grain Free Chocolate Cake

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup erythritol plus 1/2 teaspoon pure stevia extract OR 1/4-1/3 cup honey plus 1 teaspoon stevia OR 1 cup Splenda
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! Frost immediately before serving.

From: healthyindulgences.blogspot.com

Quick Doughnuts

Every conference we carry on a little tradition that the sistas started (that would be my mother's sisters- of which I emphatically claim to be one of. No, not literally, but I'm part of the sistahood). While the men are at the priesthood session, the women make homemade doughnuts. Stacks and stacks. Covered. In chocolate. Powdered sugar. Cinnamon sugar. If you are JD, the doughnut is merely the vehicle to cram as much sprinkles into your mouth as humanly possible. Since it's just JD and I, we make ourselves sick and then give the rest away because I don't know how to reduce. The tradition is stacks and stacks.

Well this year is one of those years. My mom calls them "Chicken Nugget Thanksgivings". Trying to make the perfect recipe of doughnuts was just not in the cards. So I discovered this little trick:

1. Buy refrigerated buttermilk biscuits.
2. Cut a hole in the center just like you would for doughnuts.
3. Fry.

There you have it. Quick and easy. Now- I have to say that they are not as good as the real deal. And when I tasted them I was disappointed. I tried dipping in chocolate and again, disappointed. Then I dipped them in cinnamon sugar. That's when the magic happened. Yummy! I didn't have any powdered sugar so I don't know if that would have been good. But also, I bought the regular refrigerated biscuits instead of buttermilk. I wonder if that would have made a difference.

All in all, the perfect doughnut, this is not. But a great and fast substitute? Definitely.

Carlo’s Bakery Simple Buttercream Frosting

Ingredients:
1 cup sugar
3 tablespoons corn syrup
1/2 cup water
3 eggs
1 pinch salt
1 pound butter

Directions:
1.Put sugar, corn syrup and water in a saucepan over high heat.
2.Meanwhile, beat eggs and salt until fluffy.
3.When all of the sugar is dissolved and the mixture is boiling, pour over beating eggs.
4.Cut butter into cubes.
5.When the eggs-sugar bowl is lukewarm to the touch, slowly add butter while continuing
to beat until fluffy and smooth.

Quick and Easy Flourless Torte

• 8 oz Ghiradelli Bittersweet Chocolate, chopped
• 1/2 cup butter
• 3/4 cup white sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder. (NOTE: Use a spring form pan or put parchment on the bottom of the cake pan.)
   
2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3. Bake in preheated oven for 35-40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

From: allrecipes.com

Chocolate Cobbler

• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• ¼ teaspoons Salt
• 7 Tablespoons Cocoa Powder, Divided
• 1-¼ cup Sugar, Divided
• ½ cups Milk
• ⅓ cups Melted Butter
• 1-½ teaspoon Vanilla Extract
• ½ cups Light Brown Sugar, Packed
• 1-½ cup Hot Tap Water

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

From: tastykitchen.com

Perfect Cupcake Frosting and Filling

The Vanilla Version
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still strain it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes with BIG tops. If you're just spreading a little on top, it will do 24.


After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

The Chocolate Version
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed

Melt your chocolate chips if you haven't already and set aside to cool.

In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons. Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes.

Storage: Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.

From:ourbestbites.com

Chocolate Truffle Sauce

3/4 cup whipping cream
2 Tb butter
2 cups semisweet chocolate chips
1 t vanilla

Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. Do NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla.

From: sisterscafe

Cadbury® Creme Egg

1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
4 drops yellow food coloring
2 drops red food coloring
1 12-ounce bag milk chocolate chips

1. Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. 2. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy. 3. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine. 4. Cover both mixtures and refrigerate for at least 2 hours, or until firm. 5. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap a portion of the white filling around it that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3 to 4 hours or until firm. 6. Microwave chocolate on high speed for 1 minute, stir gently and microwave again for 30 seconds more. Stir again. You want the chocolate to melt slowly. If you heat it up too fast it may seize up on you, and you'll have to start over. 7. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill. 8. After 1 to 2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm. Makes 2 dozen candy eggs.

From: Top Secret Recipes

Gooey Butter Cake

Cake:

1 yellow cake mix

1 egg

8 tbs butter, melted (1 cube)

Filling:

1 8 oz cream cheese, softened

2 eggs

1 tsp vanilla

8 tbs butter, melted (1 cube)

1 15 oz box powdered sugar

Preheat oven 350

Lightly grease 13 x 9 baking pan

Cake: Combine cake mix,egg and melted butter. Pat batter into the bottom of pan.

Filling: Beat cream cheese until smooth add eggs, vanilla and melted butter. Add powdered sugar and mix well.

Spread over cake batter.

Bake for 40-50 minutes. It should look golden brown and is best served chilled. Serve with whipped cream or cherry pie filling or fresh fruit.

My notes: Becky INSISTS that it's best served chilled but I ate it at room temp and it was so good I wanted to commit suicide! (But I didn't)

From: Becky Tucker

"The Best Frosting I've Ever Had"

(As reported by pioneerwoman.com. I've actually never tried it.) **Does the period go inside or outside the parenthesis? I always get this mixed up and it bothers me!

• 1 cup Milk
• 5 Tablespoons Flour
• 1 teaspoon Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.

Ruby Tuesday® Strawberry Tallcake for Two

Strawberry Mousse and Sauce
1 10-ounce package frozen strawberries in syrup
1 3/4 cups water
1 3-ounce package strawberry Jell-O
1 cup heavy cream

Sponge Cake
5 eggs, separated
1 1/2 cups sugar
1/2 cup cold water
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar

12 to 18 scoops vanilla ice cream (1/2 gallon)
1/2 pint fresh strawberries, sliced
1 can whipped cream

1. Defrost the frozen strawberries and pour the entire package, including the syrup, into a blender or food processor and puree for 10 to 15 seconds until smooth.

2. Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.

3. When the strawberry mixture comes to a boil, add the entire package of Jell-O, stir to dissolve, and remove the pan from the heat to cool.

4. When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.

5. Beat the whipping cream until it is thick and forms peaks. Fold the cream into one of the bowls of the strawberry mixture until well combined. This is your strawberry mousse. Cover and chill.

6. To the other bowl, and the remaining 1/4 cup of water. This is the strawberry syrup. Cover and chill this mixture as well.

7. Preheat the oven to 350 degrees F.

8. Beat the egg yolks until they turn creamy and a much lighter shade of yellow.

9. Add the sugar and blend it well into the yolks.

10. Add the water and vanilla and combine well with the yolks mixture.

11. Sift together the flour, baking powder, and salt, and add it to the yolk mixture. Mix well until the batter is smooth.

12. In a separate bowl, beat the egg whites until smooth, then add the cream of tartar. Continue beating until the whites are stiff and form peaks.

13. Fold the egg whites into the batter and mix slowly just until well combined.

14. Pour the batter into an ungreased 17 x 11-inch cookie sheet (with turned-up edges all the way around) and bake for 25 to 30 minutes or until the top of the sponge cake is a light brown color.

15. When the cake has cooled and the mousse has firmed up, you are ready to assemble the cake. First divide the cake into three even sections by cutting down the width of the cake twice with a sharp knife. Be sure the cake has come loose from the pan. You may need to use a spatula to unstick the cake sections.

16. Divide the mousse in half and spread each half onto two sections of the cake. Carefully place the layers on top of each other so that the mousse has been sandwiched in the middle between the three layers. This cake can be stored in the refrigerator for several days until you need it.

17. When you are ready to assemble the dessert, slice the cake into 6 even sections. Put a slice into a medium-sized bowl (or a large goblet if you have one), then arrange 2 to 3 scoops of vanilla ice cream around the cake. Pour a sixth (just over 1/4 cup) of the strawberry sauce over the top of the cake and ice cream, sprinkle some sliced strawberries on top, then cover the thing with whipped cream. Repeat with the remaining servings.

From: topsecretrecipes.com

Easy Hot Fudge

This is the notorious hot fudge recipe that caused me great problems when I tried making the sweetened condensed milk from scratch. But it is FABULOUS if you don't try to be Fran the Food Storage Queen- just BUY the stuff from the store.

For 1 pint:

3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips

1/4 C butter (that's a half of a stick folks. Admit it, at least one of you didn't know that)

1 Can Sweetened Condensed Milk

*I wouldn't use milk chocolate for this, it's way too sweet, however both dark and bittersweet are awesome

1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.


2. Okay, it's not rocket science. Put it in a pan on medium heat and melt it all together till it's smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let's be honest, you'll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency.


From: ourbestbites.com

Eggnog Bundt Cake

1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Dust lightly with powdered sugar for presentation.

Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream

Melt together over medium heat. Pour warm over individual servings immediately before serving.

From: The Sisters' Cafe

Pumpkin Gingerbread Trifle

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

Directions
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.

From: Amanda Wilkinson