Pumpkin Gingerbread Trifle

Tonight all the ladies of the church are encouraged to gather at the home of sis. B (not booker). I am not sure what time we are supposed to be there, but I do know we are supposed to bring a "harvesty" dish to share. Here is mine. I hope it turns out well. I have never made it before, but you don't get great recipes unless you try out some new ones.

Honestly, although this recipe has over 300 five star reviews I myself am a little skeptical. LOL, oh well.
Oh man, I should have made my mother in laws sweet potato casserole. Maybe I will make it anyway. Don't let the name fool you. I don't like sweet potato pies, but her casserole is soooo good.
Pumpkin Gingerbread Trifle
Prep Time: 30 min Inactive Prep Time: 9 hr 0 min Cook Time: 30 min
Ingredients:
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box 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
DirectionsBake 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.