Gingerbread Pumpkin Trifle

Many people have asked for the recipe for the Gingerbread Pumpkin Trifle that was served at Saturday's dinner, so here it is for anyone who is interested. –

2 14 1/2 oz. gingerbread cake mixes
2 3 oz. pkgs. cook & serve vanilla pudding mix
3 cups milk
1 29 oz. can pumpkin (remove about 1/4 cup)
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 12oz. container Cool Whip

Prepare and bake gingerbread cake according to package directions. Bake in a 13 X 9", 2 9" round, or 2 8" square pans. Cool completely on wire racks. Cut cake into 1" cubes and set aside. Meanwhile 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 more or until thickened. Remove from heat; cool to room temperature. Combine pumpkin and brown sugar, cinnamon, nutmeg, and vanilla. Stir into pudding. In a 4 quart trifle bowl place about half of the gingerbread, spread about half of pudding mixture on top, then about half of cool whip. Repeat layers. You may want to garnish with chopped nuts or toffee bits just for decoration. Cover and refrigerate overnight. Approximately 25 servings (1 cup each)