Spiced Pumpkin Butterscotch Mini Trifle

• 16 1/2 ounces spice cake mix extra moist
• 15 ounces pumpkin can of
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 3 cups cold milk
• 3 3/8 ounces pudding mix packages instant butter scotch
• 16 ounces whipped topping

1. Follow package directions on the spice cake mix to make batter for cupcakes.nSpray cups of cupcake pans with pan coat spray.nill each cup of the cup cake pan about half full and bake according to package directions.
2. While the cupcakes are baking, pour 3 cups of cold milk into a large bowl. and add the four packages of pudding mix to the milk. Blend until smooth.
3. Add the pumpkin and spices to the pudding and blend until smooth.nover and place in refrigerator.
4. Remove cupcakes from the pan and cool on a cooling tray until they can be handled comfortably.
5. Set out fifteen - 9 oz. party tumblers. I use transparent plastic tumblers.nut fifteen cupcakes in half and place the bottom of each cupcake, cut side up, in the tumblers.
6. Put a rounded tablespoon of pumpkin mixture in each tumbler and level.nRepeat another layer with cupcake top and pudding mixture.nIf you have any pumpkin mixture left, divide it between the tumblers.nFill each tumbler with whipped topping. nrumble one cupcake into crumbs. I only used the center of the cupcake, not the outside edges.nprinkle crumbs onto top of whipped toppingnecorate with candy corn or other decoration of your choice.
7. Cover and refrigerate the mini trifles for at least two hours before serving.nou will have eight cupcakes left over. I place the leftover cupcakes into a quart freezer bag and freeze them for my lunch.
8. Note: You can make and freeze the mini trifles ahead of time. Thaw the mini trifles in the refrigerator.

cake mix, pumpkin, cinnamon, nutmeg, ginger, allspice, cold milk, pudding mix, topping

Taken from www.yummly.com/recipe/Spiced-Pumpkin-Butterscotch-Mini-Trifle-894176 (may not work)