Spiced Pumpkin Butterscotch Mini Trifle

1. 1

   ["Follow package directions on the spice cake mix to make batter for cupcakes.

2. 2

   Spray cups of cupcake pans with pan coat spray.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Repeat another layer with cupcake top and pudding mixture.

7. 7

   If you have any pumpkin mixture left, divide it between the tumblers.

8. 8

   Fill each tumbler with whipped topping.

9. 9

   Crumble one cupcake into crumbs. I only used the center of the cupcake, not the outside edges.

10. 10

    Sprinkle crumbs onto top of whipped topping

11. 11

    Decorate with candy corn or other decoration of your choice.", "Cover and refrigerate the mini trifles for at least two hours before serving.

12. 12

    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."]

* Per serving · 4 servings · Values may vary.