This easy-to-make and delicious recipe and photo are from Everyday with Rachael Ray Magazine.
Wouldn't this be an excellent dessert for your Thanksgiving Dinner? Especially since it can be made ahead
of time. If you don't have a true trifle bowl, use any straight-sided round glass bowl (the layers look beautiful from the sides of a glass bowl.
Click here for
Basic Rules For Baking or here for
Secrets Of A Successful Cake. Also check out more great
Cake Recipes. Additional trifle recipes:
English Trifle and
Red, White and Blue Trifle.
Spiced Pumpkin Mousse Trifle
Yields: 10 to 12 servings
Prep time: 20 min
1 (15-ounce) can
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
1 (7.5-ounce) jar marshmallow cream, divided*
3 cups chopped gingersnap cookies plus more for garnish
3 tablespoons dark rum
to make homemade
Using an electric mixer, beat
the cream until stiff. Set aside 2 cups of the whipped cream for serving;
refrigerate until ready to use.
In a large bowl, stir together
the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt. Fold
in 1/2 of the marshmallow cream, then 1/2 of the remaining whipped cream.
Repeat and fold in the remaining 1/2 marshmallow cream and remaining 1/2 of
the whipped cream until combine.
In a medium bowl, sprinkle the
chopped gingersnap cookies with rum.
Spoon 1/3 of the pumpkin
mousse into a clear glass serving bowl, spreading evenly. Sprinkle 1/2 of
the gingersnap cookie mixture on top. Spoon another 1/3 of the pumpkin
mousse over the cookie mixture. Repeat with the remaining 1/2 of the
remaining gingersnap cookies, then top with the final layer of pumpkin
mousse. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours.
Just before serving, top with
the reserved 2 cups whipped cream and sprinkle with the crushed gingersnaps.
Makes 10 to 12 servings.