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Prepare and bake gingerbread to package directions, using 2 greased 9 inch round pans. Cool completely on wire racks. Meanwhile, for pudding, in large saucepan combine pudding mix and milk; stir until smooth. Cook and stir over med heat until mixture comes to a boil. Cook and stir 1-2 minu longer or until thickened. Remove from heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding. In a 4 qt glass serving bowl, crumble one gingerbread cake; gently press down. Top with half the pudding mixture and half the whipped topping. Repeat layers. Cover and refrigerate overnight. Makes 25 servings, 1 c each.
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