Crafting A Blissful Bungalow
~ Cultivating Creativity for Daily Living ~
TM
A Note Before You Start
To cut back on prep time, use a box spice cake mix. You also can save time by making this in a large trifle bowl as opposed to individual servings as shown above.
Ingredients
1 box of spice cake mix OR you can make your own
2 8-oz. packages of room temperature cream cheese
2 cups of whipping/heavy cream
1 15-oz. can of pumpkin puree
1& 1/3 cups sugar, divided
2 tsp .of pumpkin pie spice
1-2 Tbsp . of Cointreau liquor (optional)
2 packages (4 biscuits per package) of Belvita brand Crunchy Cinnamon & Brown Sugar Biscuits
Preparation
Step 1: Make the spice cake according to the box directions. Let it cool.
Step 2: With an electric mixer, beat the cream cheese until smooth and creamy. Add the pumpkin puree, pumpkin pie spice, and 1 cup of sugar and continue to beat (low at first just to incorporate), then beat on medium until well -incorporated.
Step 3: In a clean bowl, whip the heavy cream on high until it begins to develop soft peaks. Add the remaining sugar and Cointreau liquor if using, and beat until you have stiff peaks.
Step 4: Add half of the whipped cream mixture to the cream cheese mixture, folding in to incorporate. This will give it a mousse like texture.
Step 5: Remove the Belvita biscuits from their packages and place in a ziplock bag and zip close. Using a coffee mug or rolling pin, gently crush the cookies for the crumble topping.
Step 6: Assemble the trifle, I used a 3" diameter biscuit cutter to make cake rounds. Once I had all the cake rounds, I cut each round in half horizontally. Take a layer of cake and put it in your serving glass. Top the cake with a layer of pumpkin mousse, and then repeat until you almost reach the top of the glass. Finish off the trifles with a layer of plain whipped cream and garnish with the crushed biscuits.