Pumpkin Spice Trifle
From michellem 12 years ago
- 20 min. to make
- Serves 8
Fall is my favorite time of year! I am always on the look out for something new and fun to try. This trifle is a real crowd pleaser and will satisfy any sweet tooth! I love the marshmallow cream and the ginger snaps!
Ingredients
- 3 cups heavy cream shopping list
- 1 15-ounce can pumpkin puree(I use Libbys pumpkin) shopping list
- 1 teaspoon vanilla shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground ginger shopping list
- pinch of ground cloves shopping list
- pinch of salt shopping list
- 3 tablespoon of powdered sugar shopping list
- one 7.5 ounce jar of marshmallow cream shopping list
- 3 cups broken ginger snaps, plus more for top shopping list
- 3 tablespoons dark rum, (optional) shopping list
How to make it
- 1) Using an electric mixer, beat the cream and sugar
- until cream is stiff. Reserve 2 cups for serving.
- 2) In a large bowl, stir together the pumpkin, vanilla
- cinnamon, ginger, cloves and salt. Fold in half of the
- marshmallow cream, then half of the whipped cream.
- Repeat with the remaining marshmallow cream and
- whipped cream until combined.
- 3) In a medium bowl sprinkle gingersnaps with rum.
- optional.
- 4) Spoon one third of the pumpkin mixture into a
- clear glass serving bowl, spreading evenly, and sprinkle
- half the cookies on top. Repeat with remaining pumpkin
- and the cookies. Then top with with final layer of
- pumpkin and top with the reserved whipped cream.
- Chill before serving.
People Who Like This Dish 4
- auntybea Vernon, Canada
- glbaskin Nowhere, Us
- SadiesMom Nowhere, Us
- clbacon Birmingham, AL
- michellem Idaho, ID
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