Pumpkin Cream Trifle

1 box spice cake mix
1 small box instant vanilla pudding mix
1 c. canned pumpkin
1/2 c. water
1/2 c. oil
1 egg
1 tsp. cinnamon
1/2 tsp. gound ginger
2 c. cold milk
2 pkg. - 3.4 oz each-instant cheesecake pudding mix
2 c. cool whip
1 c. chopped pecans, toasted
3/4 c. english toffe bits or almond brickle chips
In a large mixing bowl, combine first 8 ingredients
transfer to a greased 9x13 dish.Bake at 350 for 40 to
45 min, or til a toothpick inserted near center comes
out clean. Cool on a wire rack.
In a large bowl whisk the milk and pudding mixes
for 2 min. Fold in the cool whip.
Cut cake into 1 in. cubes,. In a 3 qt. trifle bowl or large
glass serving bowl, layer a third of the cake cubes.,
pudding, mixture, pecans and toffee bits.Repeat
layers twice.Refrigerate until serving.
yield 15 to 20 servings.
from the kitchen of Lois Wood