Lowfat Pumpkin Trifle

3 cups cold, fat-free milk
2 (1-oz) packages vanilla sugar-free, fat-free pudding mix
1 (15 oz.) can solid packed pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1-2/3 cups ginger snap crumbs, roughly crushed
2 ½ cups fat-free whipped topping

Place milk in a large mixing bowl. Slowly add pudding mixes while mixer is running. Beat for 2 minutes on high speed. Chill pudding in refrigerator for 5 to 10 minutes. Add pumpkin and spices to pudding and stir well with a spatula. Set aside. To assemble trifle, sprinkle 2/3 cup of ginger snap crumbs in the bottom of a large clear, glass bowl.

Gently spread about 2 cups of the pumpkin pudding over the crumbs. Spread 1 ½ cups of whipped topping on the top of pudding. (You should see nice, neat layers through the sides of the bowl.) Repeat procedure with another 2/3 cup of crumbs and remaining pudding. Top with 1 cup of whipped topping in a neat, decorative circle and sprinkle with 1/3 cup of crumbs for a garnish. Chill trifle until ready to serve.

Note: Also like to use the cheesecake or the white chocolate pudding flavors instead of the vanilla