1 box gingerbread mix
1 box instant cheesecake or vanilla pudding mix (4oz)
30 oz can pumpkin pie filling
1/2 cup brown sugar
1/3 tsp cinnamon
12 oz cool whip
Bake the gingerbread according to package; cool completely. Prepare pudding. Mix pudding, pumpkin pie filling, brown sugar and cinnamon; mix well. Crumble 1/2 the cake in a pretty clear trifle bowl. Top with half of pudding mixture, then half of cool whip. Repeat layers. Refrigerate until serving.
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