Pumpkin Gingerbread Trifle

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cardamom or cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional

1. Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. 
2. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. 
3. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. 
4. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. 
5. Repeat with the remaining gingerbread, pudding, and whipped topping. 
6. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. 
7. Trifle can be layered in a punch bowl.