Pumpkin Trifle

printable recipe from www.lolfoodie.com

Servings: 12



  1. First, bake and cool the cake (from scratch, if you have a recipe, or from a box, if you're crunched for time like I was).
  2. Now, make the pumpkin mousse: Sprinkle gelatin over cold water in a small saucepan. Let stand for 1 minute. Bring water to a simmer, and stir until the gelatin is dissolved.
  3. In a large bowl, mix together the gelatin mixture, pumpkin, brown sugar, spice, cream cheese, and salt.
  4. Whip the cream and vanilla until it holds soft peaks. Fold the whipped cream into the pumpkin mixture.
  5. Now, make the extra whipped cream. Whip the cream, sugar, and vanilla until soft peaks hold.
  6. Now, to assemble the trifle: Cut the cake up into 1″ cubes.
  7. First, make a layer using half of the cake cubes. Second, a layer of half of the pumpkin mousse. Third, a layer of whipped cream. Repeat the layers of cake and mousse. Top with a final layer of whipped cream just before serving.

Make-ahead note: The cake can be made 2 days in advance. The trifle can be assembled one day in advance and refrigerated (minus the final layer of whipped cream).



Printed from www.lolfoodie.com
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