Spiced Pumpkin Mousse Trifle - Kraft Recipes Top
Comida Kraft
Recipe Box

Spiced Pumpkin Mousse Trifle

Prep Time
Total Time


What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Special Equipment Needed


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.

Ratings & Reviews