Two great tastes wrapped into a torte!

Pumpkin-Layered Angel Cake

Ingredients

1-1/2 cups canned pumpkin
1-1/4 cups heavy whipping cream
1 regular size package (5.1 oz.) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 — 16 oz. prepared angel food cake, split twice horizontally
1/4 cup gingersnap cookies (5 cookies)

Directions

~In a bowl, combine pumpkin and cream. Add pudding mix and spices; beat on low speed for two 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.

~Makes 12 servings.