I recently hosted all of the Pothier women (including cousins and aunts) for the 1st Annual Pothier Pumpkin Palooza. (Based on a party my friend Karen throws in Wisconsin every year) Everyone was instructed to bring a pumpkin based dish and they all replied to the invite what they were bringing so we wouldn’t have 5 pumpkin rolls. We had a great turn-out and everything was delicious. Our menu included:
Pumpkin Eggnog
Pumpkin Cranberry Muffins
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Cookies
Pumpkin Cheesecake Bars
Pumpkin Cream Cheese Roll
Pumpkin Pancakes
Pumpkin Fluff Dip
Pumpkin Ice Cream Pie

My contribution – Pumpkin Spice Trifle from Tasty Kitchen. (Of course, envision it in a beautiful trifle dish which I keep telling myself I need to purchase!)
1 box (18.25 Oz.) Spice Cake Mix 
1 can (small Can, 15 Oz.) Libby’s Pumpkin 
¼ cups Milk 
¼ cups Vegetable Oil 
2 whole Eggs 
2 boxes (one Large 5.9 Oz. Box And One Small 3.5 Oz. Box) Cheesecake pudding
16 ounces, weight (Large Tub) Cool Whip 
½ bags (16 Oz. Bag) Ginger Snaps (about 30 Cookies)

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.

Prepare pudding according to package directions. Let cool.

Cut the cake into cubes. Layer half the cake cubes, half of the pudding, and half of the Cool Whip. Repeat.

Top with ginger snap cookies and crushed cookie pieces. Refrigerate and serve cold.

I didn’t end up using the whole cake in the trifle, instead we continued to eat on it for three days – by itself it was very tasty!