Prepare the gingerbread cookies. If not using pre-made cookies, bake a batch of your favorite gingerbread recipe and let them cool completely before crumbling into small pieces.

In a large mixing bowl, combine the whipped cream with ground ginger, ground cinnamon, and ground nutmeg. Gently fold the spices into the whipped cream until well incorporated. Set aside.

In a separate bowl, prepare the vanilla pudding according to the package instructions. Once ready, set aside to cool slightly.

To assemble the trifle, layer the crumbled gingerbread cookies at the bottom of a large glass trifle dish or individual serving glasses.

Add a layer of vanilla pudding on top of the crumbled cookies, spreading it evenly with a spatula.

Drizzle a layer of caramel sauce over the vanilla pudding, allowing it to soak slightly into the pudding.

Carefully spoon a layer of the spiced whipped cream on top of the caramel sauce, smoothing it out to create an even layer.

Repeat the layering process until all ingredients are used, finishing with a layer of spiced whipped cream on top.

For a decorative touch, drizzle additional caramel sauce over the top layer and sprinkle with crushed nuts or chocolate shavings if desired.

Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight if possible, to allow the flavors to meld together.

Serve chilled and enjoy your delicious gingerbread and caramel trifle!