One15-ounce cansweetened pumpkin pie filling(not the puree)
1/4cuppacked brown sugar
One6-ounce tubfrozen whipped topping,thawed
1/2cupbroken gingersnap cookies (for garnish),optional
Bake the gingerbread according to package directions; cool completely.
Meanwhile, in a large bowl prepare the pudding according to the package directions. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or another medium-sized glass 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. Cover and refrigerate overnight, or serve immediately.