2 (14-ounce) packages of gingerbread mix
1 box cook-and-serve vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/2 teaspoon cardamom or cinnamon
Whipped cream
1/2 cup ginger snaps (optional)
Bake gingerbread according to package and cool. Prepare pudding and let cool. Stir pumpkin pie filling, sugar and cardamom into the pudding. Crumble one package of gingerbread into the bottom of a trifle dish or punch bowl. Pour half of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat (gingerbread, pudding, whipped cream). Sprinkle the top with crushed ginger snaps. Refrigerate overnight.
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