2 (14 1/2 ounce) packages gingerbread cake mix
1 (4 5/8 ounce) package vanilla pudding mix (cook and serve, not instant)
3 cups milk
1 (29 ounce) can solid pack pumpkin
12 cup brown sugar, packed
1 (12 ounce) carton frozen whipped topping, thawed, divided
Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks. Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature. Combine pumpkin and brown sugar and stir into pudding. In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers. Cover and refrigerate overnight.