First up... cake.
Make 1 pkg spice cake according to directions, only cut back a little on the oil and water. Because you're going to add 1/2 a 15 oz can of pumpkin puree to it.
Bake according to directions and cut part of it into cubes once cooled.
Second.... it's a little washed out in this picture but the mixture in the measuring cup is our pumpkin mousse....
1/2 of a 15 oz can of pumpkin puree... (admit it... you were wondering what we were going to do with the other 1/2 of the can. ... )
1 1 oz pkg sugar free butterscotch pudding mix
1 C milk or half ~n~ half
3 tsp pumpkin pie spice.
1/2 of an 8oz container of cool whip.
Mix your choice of milk with the pudding mix and chill for 5 minutes. When thickened, stir with wire whisk to work out any lumps. Stir in pumpkin and spice. Once mixed, fold in the cool whip. Chill until ready to assemble.
start with a layer of cake cubes... top with pumpkin mousse and a layer of cool whip. Top with some sliced almonds or chopped pecans.
Repeat as often as your bowl... trifle dish.... crystal ice bucket from your grandma... will allow.