Using a stand or hand mixer, beat pudding mixes and heavy cream until thickened and stiff peaks form. Add orange zest and juice then mix until combined.
Place a single layer of gingersnaps in the bottom of a 9x13 baking dish. Top with half of the orange cream and spread evenly. Add another single layer of cookies on top then add remaining cream. Spread evenly, cover with plastic wrap and place in fridge for at least 6 hours or up to 48 hours.
Add remaining cookies to a zip top bag, close, then crush into crumbs. Set aside.
To make candied pecans, place pecans, brown sugar, water, vanilla, cinnamon, ginger, and salt in a small skillet or saucepan. Stir and cook until it comes to a low boil and sugar has dissolved. Pour pecans out onto a sheet of parchment or wax paper and let cool. Break apart large clusters.
When ready to serve, top cake with candied pecans and cookie crumbs before slicing.