Ingredients:

• 14-ounce gingerbread mix;
• 5.1-ounce cook-and-serve vanilla pudding mix;
• 30-ounce pumpkin pie filling;
• 1/2 cup packed brown sugar;
• 1/3 tsp ground cardamom or cinnamon;
• 12-ounce frozen whipped topping.

Method:
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.