Based on one I found on Rachael Ray's website; but changed due to what I had in my house...
3 cups heavy cream (whip until maybe one or two soft peaks form)
15-oz can pumpkin purée
7-10 oz marshmallow fluff
1 t. Vanilla extract
1 t. Cinnamon
some freshly ground nutmeg
a pinch of ground cloves if you have them
a pinch of salt
gingerbread (8x8)
3 T cherry juice or apple juice or apple cider
mix all ingredients in the 2nd block of text (pumpkin thru salt)
fold in 1/2 of whipped cream gently...
fold in almost the rest of the whipped cream again
soak the gingerbread (flip it over so the soft side is up; instead of the crusty shiny part) in juice
Blop in the pumpkin/whipped cream mix into the bottom of the trifle dish.
layer on some chunks (crumbs if need be) of gingerbread on top
continue to layer both the pumpkin/whipped cream mix & gingerbread, until you've reached the top of the trifle dish
top with the rest of the plain whipped cream
chill in the fridge until ready to serve. yum!
No comments:
Post a Comment