Pumpkin Gingerbread Trifle

Ingredients:

1 box Spice cake mix
1 (6 ounce) box cook-and-serve vanilla pudding mix
2 (15 ounce) can pumpkin
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon
1/3 teaspoon pumpkin pie spice
2 (12-ounce) container frozen lite whipped topping
1 teaspoon vanilla extract
1/2 cup Heath or Skorr bars, crushed, optional

Instructions:

Bake the cake mix according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin, sugar, and spices into the pudding. Mix vanilla extract into cool whip. Crumble one half of cake into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the cake, then add a layer of whipped topping. Repeat with the remaining cake, pudding, and whipped topping. Sprinkle the top with crushed candy, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.