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Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
Step 3
Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
Step 4
Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
Step 5
Cover with plastic wrap; refrigerate 1 to 2 hours before serving.
Recipe Tips
Trifle can be made a day ahead of time and kept covered in the refrigerator.
Leftovers can also be covered and refrigerated for 2 to 3 days.
