Prepare pudding according to package directions.
Finely chop frozen cinnamon chips.
In a large bowl, stir together graham cracker crumbs, brown sugar, cinny chips and pumpkin pie spice. Add melted butter and stir to combine.
Spread mixture on a baking sheet, and bake in oven for 10 to 15 minutes or until the top looks toasted, let cool.
After graham cracker crumb mixture is cooled, layer 1/2 in the bottom of a trifle dish, large glass bowl or individual dessert glasses.
Spoon 1/2 of pumpkin spice jello over crumb crust, and top with 1/2 of whipped topping. Repeat crumb-crust and pumpkin spice jello layers, reserving remaining whipped topping.
Refrigerate for 1 hour or overnight.
Prior to serving, garnish trifle with remaining whipped topping and sprinkle with cinnamon chips and a dash of pumpkin pie spice.
Serve at once and enjoy!