YIELD: 8 SERVINGS
- Make whipped cream. Combine heavy cream, sugar, vanilla and cinnamon in a large bowl. Beat on high until stiff peaks form.
- Crumble gingerbread into the bottom of a trifle dish. Pour 1/2 of the pudding mixture over the gingerbread. Drizzle caramel on top then add a layer of whipped topping. Line the sides of the trifle dish with whole gingerbread cookies. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingerbread cookies, if desired.
- Refrigerate for at least 3-4 hours or up to overnight.