Bake the gingerbread according to package directions. You will have 2 x 8" square pans. Cool completely.
Meanwhile, prepare the pudding mix according to package directions. Stirthe pumpkin pie filling, sugar, cardamom (or cinammon) into the pudding.
Crumble about 1 batch of the gingerbread (I usually use about 3/4 of a batch). Instead of crumbling, you can cut the gingerbread into 1" squares and layer them in two layers at the bottom of the bowl (this is what I prefer to do).
Pour 1/2 of the pudding mixture over the gingerbread. Then add a layer of whipped topping. I use about 1/2 of the container.
Repeat with another 3/4 batch of gingerbread, pudding and whipped topping. If desired, you can refrigerate overnight. I prefer to do this because it allows the flavors to meld.
You can serve with about 1/2 cup crushed gingersnap cookies sprinkled on the top of the trifle. Do you this right before serving.
