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Bake gingerbread according to box instructions. Cool completely. Meanwhile, prepare the pudding according to box directions and set aside to cool.Stir the pumpkin pie filling, sugar, cinnamon into the pudding.
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Crumble 1 batch of gingerbread into bottom of trifle bowl. Pour 1/2 of the pudding mixture, followed by a layer of cool whip. Repeat with gingerbread, pudding, coolwhip. Sprinkle the top with the crushed gingersnaps. Refrigerate overnight.
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