Pumpkin, spice and all things nice.
1. Mix together the cake mix, pumpkin, milk, oil, and eggs. Bake in a 9×13 pan in a preheated 350-degree oven for about 30 minutes, or until an inserted toothpick comes out clean. Allow cake to cool.
2. Prepare pudding according to package directions. Let cool.
3. Cut the cake into cubes. Layer half the cake cubes, half of the pudding, and half of the Cool Whip. Repeat.
4. Top with ginger snap cookies and crushed cookie pieces. Refrigerate and serve cold.
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.
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I served this on Thanksgiving, after my first attempt at making this. Very easy to make and very delicious! I love all things pumpkin, but my family was a little uneasy with the idea of gingersnaps (not a family favorite), but they were so subtle. Very yummy!
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