It’s time to get our fall on. We’re pulling out long sleeve shirts and we’re firing up the pumpkin spice candles. If you want a tasty seasonal treat – you’ve got to try this dessert. Spice cake is one of my favorites so this always hits the spot.

1 box (18.25 Oz.) Spice Cake Mix
1 can (small Can, 15 Oz.) Pumpkin
¼ cups Milk
¼ cups Vegetable Oil
2 Eggs
2 boxes (one Large 5.9 Oz. Box And One Small 3.5 Oz. Box) Cream Cheese Cook And Serve Pudding, NOT Instant
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.