Pumpkin Spice Trifle

• 1 box (18.25 Oz.) Spice Cake Mix
• 1 can (small Can, 15 Oz.) Libby's Pumpkin
• 1/4 cups Milk
• 1/4 cups Vegetable Oil
• 2 whole Eggs
• 2 boxes (one Large 5.9 Oz. Box And One Small 3.5 Oz. Box) Cream Cheese Cook And Serve Pudding, NOT Instant
• 16 ounces, weight (Large Tub) Cool Whip
• 1/2 bags (16 Oz. Bag) Ginger Snaps (about 30 Cookies)

1. 1. Mix together the cake mix, pumpkin, milk, oil, and eggs. Bake in a 9x13 pan in a preheated 350-degree oven for about 30 minutes, or until an inserted toothpick comes out clean. Allow cake to cool.
2. 2. Prepare pudding according to package directions. Let cool.
3. 3. Cut the cake into cubes. Layer half the cake cubes, half of the pudding, and half of the Cool Whip. Repeat.
4. 4. Top with ginger snap cookies and crushed cookie pieces. Refrigerate and serve cold.
5. Note: you can also use vanilla pudding. If you do, once it is cooked, stir in 1/2 cup brown sugar and 1 teaspoon pumpkin spice to jazz it up.

mix, ubc, ubc, eggs, cream cheese, weight, ginger

Taken from tastykitchen.com/recipes/desserts/pumpkin-spice-trifle/ (may not work)