Shelly's Recipe

*PUMPKIN TRIFLE*

Category: Trifles

1 pkg gingerbread mix prepared in an 8 inch pan
4 cups cold milk
4 (1 oz) pkgs instant butterscotch pudding
1 (15 oz) can pumpkin
1 tsp cinnamon
1/4 tsp ginger, allspice and nutmeg
1 (12 oz) carton whipped topping, thawed

Crumble cooled cake and reserve 1/4 cup crumbs for topping. Whisk milk and pudding for 2 minutes. Let stand for 2 minutes until soft set. Stir in pumpkin and spices.

In a 3 1/2 quart glass dish, layer 1/4 crumbs, 1/2 pudding, 1/4 crumbs, 1/2 topping. Repeat layers and top with remaining 1/4 cup reserved crumbs. Chill overnight and serve.