Comida Kraft
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Spiced Pumpkin Mousse Trifle

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Make It

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  • 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.


This is a slightly modified Rachel Ray recipe of the same name. For a change Layer the trifle in juice glasses with vanilla yogurt for a holiday parfait. Also you may use 3 tablespoons dark rum to sprinkle over the gingersnaps during prep for a kick. May drizzle with Dulce de Leche for some panache.

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