Pumpkin Butterscotch Trifle

Recipe courtesy of klodandmeg

Gingerbread cake mix-make according to directions
15 ½ oz of cool whip (fat free is fine, thawed)
15 ½ oz can pumpkin (not pie filling)
½ teaspoon of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Ginger
4   1 oz packages sugar free instant butterscotch
pudding mix
4 cups of fat free milk

Make cake, let cool. Crumble cake once entirely
cooled, put in zip lock bag. Make pudding according to
box. Let sit 2 minutes. Take pumpkin and all spices,
mix into pudding. Let chill for at least 2 hours.  In
trifle bowl~ 1st layer, 1/4 of the gingerbread,  2nd
layer  ½ pudding/pumpkin , 3rd layer, 1/4 of the
gingerbread, 4th layer, half of Cool Whip, 5th layer,
1/4 gingerbread ,6th layer, other half of
pudding/pumpkin, 7th layer, 1/4 gingerbread, top with
other half of Cool Whip. Refrigerate until use.