I just love holiday baking, once October rolls around I start on my "fall" recipies. This is a very simple dessert that looks and tastes very impressive! Many times people decline saying they don't like pumpkin desserts but after I talk them into trying it they find they do in fact like it and usually ask me to make it again (probably because there really isn't much pumpkin in it).
3 c. baked unfrosted spice cake, crumbled and divided
2 pkg. (3 ½ oz.) instant vanilla pudding mix
16 oz. can pumpkin
1 lg. Cool Whip
2 ½ t. pumpkin pie spice
3 c. cold milk
Set aside ½ c. cake crumbs for topping. Sprinkle 1/2 of the cake crumbs into the bottom of a large glass bowl or triffle dish. In a large bowl, combine pumpkin, spice, milk, and pudding powder until smooth. Spoon half of the mixture on top of cake crumbs and then half of the whipped cream. Repeat: cake, pudding, whipped topping. Sprinkle the reserved crumbs on top. Cover and chill for 2 hours.
Tip: I often make the cake a day ot two ahead and crumble it into large zip bags and refrigerate them; then I put it all together the day I need it. If you make the whole thing in advance it tends to get mushy.
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