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2 pkgs of Gingerbread mix
1 pkg cook & serve vanilla pudding mix
1 can pumpkin pie filling (30 oz)
1/2 cup brown sugar, packed
1/3 t. cinnamon
1/2 t. pumpkin pie spice mix
1 lg. container of Kool Whip, thawed
1/2 c. gingersnaps
Bake the gingerbread mixes according to the package directions; Cool completely.
Prepare pudding; Set aside to cool.
Stir pumpkin pie filling, sugar & cinnamon into the pudding.
Crumble the prepared gingerbread.
Put 1/2 of the crumbled gingerbread into the bottom of a trifle, clear bowl or pretty punch bowl. Layer 1/2 of the pudding mix on top of the gingerbread. Layer 1/2 of the Kool Whip on top of the pudding.
Crumble remaining gingerbread and repeat layers, ending with Kool Whip on top. Sprinkle with crumbled gingersnaps.
Refrigerate at least 8 hours or overnight.
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