Paula Deen's 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 the top with crushed gingersnaps, if desired. Refrigerate overnight.

Trifle can be layered in a punch bowl.