It’s officially fall and it’s time for my contribution to pumpkin recipes. This light and creamy mousse is a perfect for dessert after dinner or lunch. Great pumpkin flavor and not a heavy dessert. Perfectly pumpkin in every way.
1 8 ounce block of cream cheese
1 can of pumpkin purée, not pie filling
2 teaspoons of cornstarch
8 ounces of heavy whipping cream
2 teaspoons of pumpkin pie spice
3 cups of powdered sugar
Whip cream for garnish
Nutmeg for garnish
Gingerbread cookies for garnish, I used Pepperidge Farm
In a chilled mixing bowl that has been refrigerated a minimum of 20 minutes (attachment too) blend chilled cream cheese until smooth. Add pumpkin purée, and cornstarch and combine. Pour in whipping cream and add pumpkin pie spice and whip into stiff peaks. Add powdered sugar. Taste after 3 cups, if it’s not sweet enough for your liking, add a little more. Garnish with whip cream, nutmeg and a gingerbread cookie. Enjoy!
I have been making this dessert for my boys for at least 20 years. It’s fast to put together once you make your cake and pudding.
Trifles are an English dessert that are layered with sponge cake, jam or jelly or custard and topped with Whipped Cream. My recipe has a slight twist. I put alcohol in the cake! Quite a bit too! You must use Cool Whip or store brand like product. Real whip cream and the can stuff just does not hold up. Sorry. You will ❤️❤️❤️❤️this dessert. So will your family.
1 Devils Food Cake Mix, prepared to box directions for a 13 x 9 pan (I always recommend Duncan Hines)
2 boxes of chocolate instant pudding, prepared to box directions (4 serving size)
2 containers of Cool Whip (8 ounce size)
1 bag of Heath Toffee Bits
Coffee Liqueur or Raspberry liqueur or strong black coffee, whatever your preference.
Prepare cake according to directions on box. As soon as you pull cake from oven. Poke holes in the cake. I use the big round end of a wooden spoon. Pour about a cup of liqueur or about 3/4 cup of coffee onto the cake. Let it cool and refrigerate a day ahead if you like.
Prepare chocolate pudding and place in refrigerator until set.
Divide cake into thirds. Start layering cake that has been torn into pieces, on the bottom of trifle bowl. Next, place a smooth layer of chocolate pudding over cake. Next add a layer of Cool Whip and sprinkle with toffee bits. Repeat layers two more times, ending with toffee bits. Refrigerate until ready to serve. Enjoy!
Please note you might have some cake left over, pudding and Cool Whip depending in the size of your trifle dish. I used and what is pictured is a Pampered Chef trifle bowl. I do not have any affiliation with Pampered Chef, I just own that bowl.