Pumpkin Torte With Orange Cream Filling

1 pkg. (18.25-oz.) yellow cake mix
1 can (30-oz.) Libby’s Easy Pumpkin Pie Mix, divided
3 large eggs
1/4 cup vegetable oil
2/3 cup (5-oz.) can evaporated milk
2 Tbsp. cornstarch
3 Tbsp. Orange-flavored liqueur ( such as Grand Marnier) divided
1-1/2 cups frozen whipped topping thawed
Orange curls

Preheat the oven to 350*F. Grease and flour two 8 or 9" round cake pans.

Beat cake mix, 1-1/2 cups pumpkin pie mix, eggs and oil in a large mixer bowl. Spoon into prepared pans.

Bake 25 to 30 minutes or until wooden pick inserted in the center comes out clean. Cool in pans on wire rack 10 minutes, remove to wire racks to cool completely.

Meanwhile, whisk together evaporated milk and cornstarch in medium saucepan. Stir in remaining pumpkin pie mix and 1 Tbsp. liqueur. Heat to boiling, stirring constantly. Boil 1 minute or until thickened, removing from heat. Cover and cool to room temperature.

Sprinkle remaining 2 Tbsp. orange liqueur over tops of cakes. Cut in layers in half horizontally. Spread about 3/4 cup filling between each layer. Spread top of cake with whipped topping and garnish with orange curls. Store in refrigerator.

Makes 12 servings