Gingerbread & Pumpkin Cream Trifle

• 1 package (14-1/2 ounces) gingerbread cake/cookie mix
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 1/4 cup packed brown sugar
• 1-2/3 cups canned pumpkin pie mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• Optional toppings: caramel topping, toasted pecans and gingersnap cookies

1. Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
2. Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes.
3. Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.

gingerbread cake, vanilla pudding, brown sugar, pumpkin pie mix, frozen whipped topping, caramel topping

Taken from www.tasteofhome.com/recipes/gingerbread-pumpkin-cream-trifle/ (may not work)