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["Follow package directions on the spice cake mix to make batter for cupcakes.
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Spray cups of cupcake pans with pan coat spray.
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Fill each cup of the cup cake pan about half full and bake according to package directions.", "While the cupcakes are baking, pour 3 cups of cold milk into a large bowl. and add the four packages of pudding mix to the milk. Blend until smooth.", "Add the pumpkin and spices to the pudding and blend until smooth.
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Cover and place in refrigerator.", "Remove cupcakes from the pan and cool on a cooling tray until they can be handled comfortably.", "Set out fifteen - 9 oz. party tumblers. I use transparent plastic tumblers.
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Cut fifteen cupcakes in half and place the bottom of each cupcake, cut side up, in the tumblers.", "Put a rounded tablespoon of pumpkin mixture in each tumbler and level.
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Repeat another layer with cupcake top and pudding mixture.
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If you have any pumpkin mixture left, divide it between the tumblers.
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Fill each tumbler with whipped topping.
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Crumble one cupcake into crumbs. I only used the center of the cupcake, not the outside edges.
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Sprinkle crumbs onto top of whipped topping
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Decorate with candy corn or other decoration of your choice.", "Cover and refrigerate the mini trifles for at least two hours before serving.
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You will have eight cupcakes left over. I place the leftover cupcakes into a quart freezer bag and freeze them for my lunch.", "Note: You can make and freeze the mini trifles ahead of time. Thaw the mini trifles in the refrigerator."]
