My first attempt at a trifle...

PUMPKIN GINGERBREAD TRIFLE

Ingredients:

• 2 (14 oz.) pkg. gingerbread mix
• 1 (5.1 oz.) box cook-and-serve vanilla pudding mix
• 1 (30 oz.) can pumpkin pie filling
• 1/2 c. packed brown sugar
• 1/3 tsp. ground cardamom or cinnamon
• 1 (12 oz.) 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.