Pumpkin Gingerbread Trifle

I know we are almost half way through December, and I just realized that I didn't post the Thanksgiving recipes that I made. Trinity's mom, Judy, made a strawberry trifle for Thanksgiving. It sounded wonderful! (even though I can eat strawberries) Here is the Pumpkin Gingerbread Trifle that Dean and I enjoyed on Thanksgiving(Thanks Paula Deen). It was really tasty...the picture doesn't do it justice.

Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package 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

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.