Pumpkin Gingerbread Trifle

Two packages (14oz.) gingerbread mix
One 5.1 oz. pkg. cook and serve vanilla pudding mix
One 30 oz. can pumpkin pie filling
1/2 C packed brown sugar
1/3 tsp ground cinnamon
One 12 oz. carton Cool Whip
1/2 C crushed gingersnaps

Bake the gingerbread according to directions; cool completely. Prepare pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.

Cut gingerbread into cubes; layer cubes in bottom of trifle bowl or large glass bowl. Layer 1/2 pudding mixture over gingerbread, then add a layer of Cool Whip. Repeat with the remaining gingerbread, pudding, and Cool Whip. Sprinkle the top with crushed gingersnaps if desired. Refrigerate overnight.

Serves 20

From The Lady and Sons Cookbook