tub (8 ounces) frozen whipped topping, thawed, divided
1 Prepare Gingerbread Cake. Cool completely. Cut 2/3 of the cake into 1/2-inch cubes (4 cups). (Reserve remaining Gingerbread Cake for snacking.) Drain pears, reserving 1/2 cup juice. Cut pears into 1/2-inch pieces. Mix pears, strawberries and reserved pear juice in medium bowl. Set aside.
2 Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping.
3 Layer 1/2 of the gingerbread cubes, fruit mixture and pudding mixture in large serving bowl. Repeat layers. Top with the remaining 1 cup whipped topping. Cover.
4 Refrigerate at least 1 hour or until ready to serve. Sprinkle with almonds just before serving. Store leftover dessert in refrigerator.