• 1 10 3/4-oz frozen pound cake
• 2 - 4 Tbsp cream sherry
• 1 cup Urban Processing's Cranberry Topping
• 1 15-oz can of pumpkin
• 1 4-oz serving instant vanilla pudding
• 1/2 cup walnuts, chopped and toasted
• 1 cup milk
• 1 tsp cinnamon
• 1 tsp ginger
• 1 12-oz container Cool Whip

1. Cut cake into 1/2 inch cubes; divide among eight 10-12-oz glasses

2. Sprinkle with sherry

3. Spoon Urban Processing's Cranberry Topping over cake

4. Combine pumpkin, pudding mix, milk, cinnamon, and ginger, mix well

5. Spoon over top

6. Spread onto pumpkin layer

7. Cover and chill for 2 - 5 hours

8. Before serving, top with walnuts

9. Serve with Cool Whip