I also made some in mini trifle jars, and the website has this dessert in a larger trifle jar.
I thought this was good, it reminds me a a pumpkin pie in a jar.
Ingredients: 2 pkgs (14 oz) gingerbread mix, 1 (5.1) box cook and serve vanilla pudding mix, 1 (30 oz) can pumpkin pie filling, 1/2 c. packed brown sugar, 1/3 t. cinnamon, 1 (12 oz) frozen whipped topping, 1/2 cup gingersnaps (optional).
Instructions: Bake the gingerbread as directed on the package. Cool completely.
Prepare pudding according to the package, set aside.
Stir pumpkin pie filling, sugar, and cinnamon into pudding.
Crumble gingerbread, place 1/2 in bottom of bowl, cover with 1/2 of pudding mix, cover with 1/2 of whipped topping. Repeat layers. Spring the top with crushed gingersnaps. Refrigerate overnight.
*I halved this recipe and it still filled 8 individual sized trifle bowls.