14 1/2 oz gingerbread cake mix
1 1/4 cup water
4 cups cold milk
4 pkg (1oz each) sugar free instant butterscotch pudding mix
15 oz can pumpkin
1 t cinnamon
1/4 each of ginger, nutmeg and allspice
12 oz cool whip.
In a mixing bowl, combine cake mix with water and egg. Mix well.
Pour into ungreased 8" square pan.
Bake 350 for 35-40 minutes.
Cool 10 minutes, remove from pan to wire rack until completely
cooled. Crumble. Set aside 1/4 cup for garnish.
In a bowl, whisk
milk and pudding mixes 2 minutes. Let stand 2 minutes. Stir in
pumpkin and spices, mix well. In a trifle bowl or 3 1/2 qt glass
bowl, layer 1/4 cake crumbs, 1/2 pumpkin mix, 1/4 cake crumbs, and
1/2 cool whip. Repeat layers. Garnish with reserved crumbs.
Refrigerate, and refrigerate leftovers.