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Instructions |
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bake the spice cake a couple of days ahead keep out uncovered. use a 8 1/2x11 pan. divide into 5 portions and set 1 aside for top
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in a mixing bowl combine pumpkin, spices, milk, and pudding. whisk until smooth.
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sprinkle 1 portion of cake crumbles into bottom of 3 qt. glass bowl. put half wet mixture on top of cake smooth. spoon half a container of cool whip on top of that. continue layering until last layer of cool whip.
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sprinkle reserved crumbles on top around the outside edge of the bowl. cover and chill over night before serving
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Originally Submitted
4/10/2009
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