I have told at least three people recently that I had made a trifle. All three said, "oh, that's the same thing as a truffle, right?" Well, not exactly. I had to go into great detail about what a trifle was. All three were men, so I don't know if that was why or not! LOL. Anyways, to make a trifle, you kind of need a trifle "bowl." Since I didn't own one, I went to Bed, Bath and Beyond, because who doesn't get their coupons in the mail?!?!?!?! Instead of taking the usual pumpkin pie to a Thanksgiving dinner, how about taking this dessert? Your family and friends will think you took hours to make it!
Ingredients
13-16 ounce package gingersnap cookies
14-ounces cream cheese, softened
1 teaspoon vanilla extract
15-ounce can packed pumpkin
1 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pint whipping cream
1 cup powdered sugar
In a plastic gallon size zippered plastic bag, put in the gingersnaps. Using a meat mallet,
crush into bite-sized pieces. Set aside. In a large bowl, put the cream cheese and beat
with an electric mixer until smooth, then add the vanilla extract, pumpkin, sugar, cinnamon
and nutmeg. Combine well until all ingredients are well incorporated. Set aside. In a small
bowl, put the whipping cream and powdered sugar. Mix with an electric mixer on high
speed until stiff peaks form (it will take at least five minutes). Set aside. In a trifle bowl,
put one third of the crushed cookies, then a third of the cream cheese mixture and
then a third of the whipped cream. Second layer - one third of the crushed cookies,
one third of the cream cheese mixture, one third of the whipped cream. Next
layer - one third of the cream cheese mixture, one third of the whipped cream and
end with the crushed cookies. Cover with plastic wrap and store in the fridge. Serves
at least 8!
