Pumpkin Trifle - cooking recipe

Ingredients

2 to 4 c. crumbled unfrosted spice cake, muffins or gingerbread
1 (16 oz.) can pumpkin mix or 2 c. canned pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice or 2 tsp. pumpkin pie spice
2 1/2 c. cold milk
3 (3.4 oz.) pkg. instant butterscotch pudding
2 c. whipping cream or 3 (8 oz.) Cool Whip

Preparation

Beat whipping cream until fluffy, even if using Cool Whip. Set aside 1/4 cup cake crumbs for top.
Divide remaining crumbs into 4 portions.
Sprinkle one portion of crumbs in bottom of a serving bowl.
In large mixing bowl, combine pumpkin, spices, milk and pudding.
Mix until smooth.
Spoon half of mix on top of cake crumbs in bowl.
Sprinkle with more cake crumbs.
Put 1/2 of whipped cream on top.
Add more cake crumbs; add pumpkin mixture, then add last of crumbs.
Put on remaining whipped cream. Sprinkle 1/4 cup crumbs on top.
Chill at least 1 to 1 1/2 hours before serving.
Serves 12 to 15.