Pumpkin Gingerbread Trifle

This recipe is a mixture of two I've found.  I made one today from Taste of Home and thought it needed a little something more...so I'm combining the recipes from there and Food Network to bring you this version.  I think it's a winner...and Happy Birthday, Marie!  Hope you liked your cake!

Ingredients:
2 (14.5 ounce) pkgs. Gingerbread cake mix (prepared and baked according to package directions) - or you may use the recipe below for Gingerbread Snack Cake.
2 (3.4 oz.) pkgs. Cook & Serve Vanilla Pudding
1 (15 oz.) can Pumpkin Pie Mix
3 cups whole milk
1/2 cup brown sugar
2 (8 ounce) carton's whipped topping, thawed, divided
1 (14 ounce) can sweetened condensed milk
Gingersnap cookies or 2 Skor candy bars, crushed (garnish)

Directions:
Prepare & bake gingerbread.  Allow to cool completely on wire racks.

Combine pudding mixes with milk and bring to a full, rolling boil, stirring constantly.  Allow to cook for 1-2 minutes until thickened.  Remove from heat; cool to room temperature.  Add pumpkin pie mix and brown sugar to pudding & stir until smooth.

Crumble gingerbread cake into small pieces. Place one layer of the crumbled gingerbread into your serving / trifle dish and press down lightly to compact the layer. Pour 1/2 of the can of sweetened condensed milk over the gingerbread.  Add a layer of the pumpkin pudding (make sure it has cooled completely first - if not you'll end up with air pockets and it won't look pretty).  Add a layer of whipped topping. Repeat the layers again.  (You may need to hold off on the final layer of whipped topping until after chilling if your dish is full - it will settle in the refrigerator).  At this point, refrigerate overnight or for at least 8 hours.

Before serving, add a final layer of whipped topping in decorative swirls.  Garnish with crushed gingersnap cookies or skor candy bars.  Yield: 25 (1 cup) servings