SPICED PUMPKIN MOUSSE TRIFLE
Steps:
- Using an electric mixer, in chilled bowl beat the heavy cream, half the marshmallow cream, and powdered sugar to taste (I use 1/3 cup) until stiff peaks form, but do not over mix. Reserve 1/3 whipped cream for serving; refrigerate until ready to serve.
- In another chilled bowl, mix together the pumpkin, vanilla, spice, the rest of the marshmallow and whipped cream until combined.
- Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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