Mini Gingerbread Trifle

When making this recipe please use the mix listed below.  I used a mix (the only one I could find) and it was terrible.  So I improvised and used Little Debbie gingerbread men.  I think also I would add a layer of plain cool whip.  The caramel whip is VERY sweet.

Do not use this.. LOL  Terrible

Ingredients

Crisco® Original No­Stick Cooking Spray

1 (14.5 oz.) package Pillsbury® Gingerbread Mix

1 cup water

1 large egg

1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping

1 (8 oz.) container frozen whipped topping, thawed

1/4 cup chopped pecans

Preparation Directions

HEAT oven to 350°F. Coat 13 x 9­inch pan with no­stick cooking spray.

PREPARE gingerbread mix according to package directions using the water and egg. Pour into prepared pan.

BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut gingerbread into 1­inch cubes.

 Stir 1/2 cup caramel topping into thawed whipped topping until well blended.

LAYER 1/3 of gingerbread cubes in bottom of 3­quart trifle or serving dish. Spread 1/3 of topping mixture over cubes. 

Drizzle with 2

tablespoons caramel topping. Repeat 2 times to make 3 layers.

 Sprinkle nuts on top. Drizzle with remaining 2 tablespoons caramel

topping. Chill 1 hour or until ready to serve.