Ingredients
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3/4 (16 oz) box gingersnaps
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2 (8 oz) pkgs reduced-fat cream cheese, softened
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2 cups vanilla pudding
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1 cup raspberry jam
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8- 10 gingerbread trees
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3 (6 oz) containers raspberries
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2 (6 oz) containers blueberries
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2 cups whipped topping
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2- 3 gingerbread men
Steps
1
Roughly break up the gingersnaps and set aside.
2
In a large bowl, with hand mixer or stand mixer, beat the cream cheese until fluffy. Add the pudding and beat until combined and smooth.
3
In a medium (3- to 4-qt) trifle dish, arrange half of gingersnaps. Top with half of cream cheese mixture, smoothing in even layer. Press the gingerbread trees up against sides of trifle dish. Add 2-inch layer of raspberries and blueberries, reserving some for garnish.
4
Top with remaining cream cheese mixture. Add the jam, spreading in even layer. Top with remaining gingersnaps. Spread the whipped topping over gingersnaps.
5
Cover and refrigerate at least 3 hours and up to overnight. When ready to serve, decorate top with reserved berries and the gingerbread men.
