My Thanksgiving Dessert This Year - Pumpkin Gingerbread Trifle

I can't wait to make this!  It just looks so incredible...

... and sounds like it will be amazingly delicious!  I adore gingerbread, and pumpkin is pretty yummy too, so the combo of the two in a trifle sounds simply divine!  All the ingredients I needed only came to $7.75, I have the milk and brown sugar, got the Jello pudding free with a coupon, whipped cream for $.88, gingerbread mix for $1.99 ea, and $2.89 for the large can of pumpkin.  Not bad for a decadent dessert like this!  Here's the recipe I'll be using:


Ingredients:
2 packages (14-1/2 ounces each) gingerbread cake mix
(You can either use gingerbread or crushed ginger snaps. You can make gingerbread from scratch or use gingerbread mix.)
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups 2% milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions:
Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).

Mmmmmm....  Pure gingerbread and pumpkin dream come true!  Can't wait!