Gingerbread Pumpkin Trifle

Ingredients:

13-16 oz. gingerbread loaf, or one box mix gingerbread, prepared
29 oz. can pumpkin pie mix (NOT canned pumpkin)
lg. box instant vanilla pudding
1 cup milk
8 oz. cream cheese, softened
8 oz. Cool Whip

Directions:

Cut gingerbread into one-inch cubes. Beat together pumpkin pie mix, pudding mix, and milk until smooth. In another bowl, beat together the cream cheese and Cool Whip. In a trifle bowl (or other large glass bowl), layer the gingerbread, pumpkin, and cream, ending with the cream on top. Garnish with a tough of grated nutmeg, a sprinkle of crushed, toasted nuts, or crushed gingersnaps. Keep chilled until ready to serve.

Thanks to Julia/ escondita!