*Prepare ahead: Prepare the gingerbread cake mix as instructed by the box. Bake in advance so the cake has time to cool.
*Prepare ahead: Prepare the butterscotch pudding as instructed by the box. Store the pudding covered in the fridge until you are ready to make the trifle.
Mix the pudding, pumpkin puree and vanilla together in a medium sized mixing bowl until well combined.
In the bottom of a trifle dish, crumble up 1/3 of the gingerbread cake and break up some gingerbread cookies.
Add a layer of the pudding mixture, then a layer of the whipped topping.
Repeat those layers until you are at the top. The final layer should be whipped topping.
Crumble some gingersnap cookies and sprinkle on the top for decoration.
Store in the refrigerator until serving.
I used Betty Crocker brand of gingerbread cake mix.Refer to the article above for more recipe variations, tips and tricks.The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**