Pumpkin spice cake Trifle

Ingredients

• 1 (14-ounce) packages spice cake mix
• 1 (5.1-ounce) box instant vanilla pudding mix ( or you can use pumpkin instant pudding)
• 1 (15-ounce) can easy pumpkin pie mix
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingerbread cookies or gingersnaps
• butterscotch chips optional 

Directions

Bake the spice cake  according to the package directions; cool completely. Meanwhile, prepare the instant pudding Use only 2 1/2 cups of milk.  Stir the easy pumpkin pie filling, sugar, into the pudding. Cut cake in half and crumble 1 batch of cake into the bottom of a large, bowl. Pour 1/2 of the pudding mixture over the cake, then add a layer of whipped topping, crushed gingerbread cookies and butterscotch chips . Repeat with the remaining cake, pudding, and whipped topping. Sprinkle of the top with crushed gingerbread cookies, and butterscotch chips. Refrigerate overnight.