1 (14-1/2-ounce) box gingerbread cake mix
1 small box vanilla instant pudding
2 cups whole milk
½ cup canned pumpkin
1 teaspoon cinnamon
1 large container of Cool Whip
20 miniature Heath Bar candies, chopped
Bake the cake according to directions and let it cool. Cut into small bite-squares and set aside. Whisk together dry pudding mix, 2 cups milk, pumpkin and cinnamon. To chop the Heath Bars, I put them in a ziplock bag and use a glass to hit them until they are broken into small pieces. Now you are ready to build your trifle. In a trifle bowl, place half of the gingerbread cake cubes in the bottom of a large trifle dish. Next add half of pudding mixture, top with half of the Cool Whip, sprinkle half of the candies on the Cool Whip and drizzle caramel sauce over candies. Repeat layer one more time ending with Cool Whip, candies and another drizzle or caramel. Refrigerate at least 4 hours. Makes about 12 servings.