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4/5
(1 Votes)
Ingredients
- 1 package Betty Crocker gingerbread cake mix
- 1 1/4 cup water
- 1 egg
- 4 cups cold milk
- 4 packages instant butterscotch pudding mix(3.5oz.)
- 1 can solid pack pumpkin (15 0z.)
- 1 tsp. cinnamon
- 1/4 tsp. each nutmeg, ginger, & allspice
- 12 oz. cool ship
Details
Servings 8
Preparation
Step 1
1. Combine cake mix, water, egg. Bake in ungreased 8" square cake pan at 350 degrees, 35-40 minutes. Cool 10 minutes in the pan. When cool, crumble the cake. Set aside 1/4 cup cake crumbles for garnish.
2. Whisk milk & pudding mix for 2 minutes, then let stand for 2 minutes. Stir in pumpkin and spices.
3. Layer in following order:
1/4 cup crumbles
1/2 cup pumpkin mix
1/4 cup cake crumbles
1/2 of the cool whip
Repeat layers. Garnish with cake crumbles.
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