Pumpkin Trifle

1 pkg (14 1/2 oz) Gingerbread Cake Mix

1 1/4 c. water

1 egg

4 cups cold milk

4 pkgs (1 oz each) instant butterscotch pudding mix

1 can (15 oz.) solid pack pumpkin

1 tsp. gound cinnamon

1/4  tsp each ground ginger, nutmeg and allspice

1 carton (12 oz) frozen whipped topping, thawed

In a mixing bowl, combine the cake mix, water and egg, mix well.  Pour into an ungreased 8 inch square pan.  Bake at 350 degrees for 35 – 40 minutes or until toothpick inserted near center comes out clean.

In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened.  Let stand for 2 minutes or until soft set.  Stir in pumpkin and spices, mix well.

In a trifle bowl or 3 1/2 qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping.  Repeat layers.  Garnish with reserved cake crumbs.  Serve immediately or refrigerate until ready to serve.

Serves: 18