Ingredients
1-1/2 cups canned pumpkin1-1/4 cups heavy whipping cream1 package (5.1 ounces) instant vanilla pudding mix1 teaspoon ground cinnamon1/2 teaspoon ground allspice1 prepared angel food cake (16 ounces), split twice horizontally1/4 cup gingersnap cookies (about 5 cookies)
Preparation
In a bowl, combine pumpkin and cream. Add pudding mix and spices; beat on low speed for 2 minutes or until thickened.
Place bottom layer of cake on a serving plate; spread with 3/4 cup pudding mixture. Repeat once. Top with remaining cake layer and spread with remaining pudding mixture. Sprinkle with crushed cookies. Refrigerate until serving. Store in the refrigerator.
