Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Combine the pumpkin, sugar and spices. Stir 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 several hours or overnight.