PUMPKIN MOUSSE TRIFLE
You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.-Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes., Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping., In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 290mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 4g fiber), Protein 7g protein.
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Kerry Geelen
[email protected]I love the combination of pumpkin and ginger in this trifle. It's a unique and delicious dessert.
Asad Laki
[email protected]This trifle is a real showstopper! It's perfect for a special occasion dinner.
Robert Booth (Dark Sanity)
[email protected]The pumpkin mousse was a bit too sweet for me, but the gingersnap crust was perfect.
sauceGOD TREDAY
[email protected]This was my first time making a trifle and it turned out great! The instructions were easy to follow and the trifle was a big hit at my party.
Montavea Bradley
[email protected]I love the unique flavor of this trifle. The pumpkin mousse is delicious and the gingersnap crust adds a nice crunch.
Victor c Kanu
[email protected]This trifle is a little time-consuming to make, but it's worth the effort. It's a stunning dessert that's perfect for a special occasion.
Tom Shupe
[email protected]I wasn't sure how I would like the pumpkin mousse, but I was pleasantly surprised. It was light and fluffy, and not too sweet.
Adams Mohammad
[email protected]This is my go-to dessert recipe for fall. I love the warm spices and the creamy pumpkin filling. It's always a crowd-pleaser.
Touch Core Solutions
[email protected]I made this trifle for a friend's birthday and it was a total success! It was so easy to make and it looked so impressive. Everyone loved it, especially the kids.
David Huff
[email protected]This pumpkin mousse trifle was a huge hit at my Thanksgiving dinner! The combination of flavors and textures was divine. The pumpkin mousse was light and fluffy, the gingersnap crust was perfectly crispy, and the whipped cream added a delightful crea