Pumpkin Gingerbread Trifle

2 14 oz. packages gingerbread mix
1 5.1 ounce package cooked vanilla pudding
1 30 ounce can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cardamon or cinnamon
12 ounces whipped topping
1/3 cup gingersnaps -- optional

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 cardamon into 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 on the top with crushed gingersnaps, if desired. Refrigerate overnight


NOTES : This makes a bunch. I think one box of gingerbread is enough, or make your own in a 9 X 9 pan. Will overflow a trifle bowl, so I would use a larger bowl. Very tasty and easy to make. I don't feel the sugar is necessary - seems to be sweet enough without it.