Pumpkin Gingerbread Trifle

Recipe courtesy of Cathy&John

2 (14oz.) packages gingerbread mix (makes more than you actually use)
1 (5.1oz.) box cook-and-serve vanilla pudding mix
1 (30oz.) can pumpkin pie filling
½ cup packed brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12oz.) container cool whip (I used 2, 8 oz. containers)
1/2 cup gingersnaps, optional

(I also used ground nutmeg and ginger, about ¼ tsp. each)

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 spices into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty clear bowl. Pour ½ of the pudding mixture over the gingerbread, and then add a layer of cool whip. Repeat with the remaining gingerbread, pudding and cool whip. Sprinkle the top with crushed gingersnaps.