Spiced Pumpkin Trifle

Incredible and Delicious are the words to describe this

dessert! I love creamy sweet things. The ginger snaps

give it some depth. This would be great if you need to

bring a dessert to a holiday party.

Spiced Pumpkin Trifle

3 cups heavy cream

1 15-ounce can pumpkin puree

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

pinch of ground cloves

pinch of salt

3 tablespoon of powdered sugar

one 7.5 ounce jar of marshmallow cream

3 cups broken ginger snaps, plus more for top

3 tablespoons dark rum, (optional)

1) Using an electric mixer, beat the cream and sugar

until cream is stiff. Reserve 2 cups for serving.

2) In a large bowl, stir together the pumpkin, vanilla

cinnamon, ginger, cloves and salt. Fold in half of the

marshmallow cream, then half of the whipped cream.

Repeat with the remaining marshmallow cream and

whipped cream until combined.

3) In a medium bowl sprinkle gingersnaps with rum.

I made 2 versions of this dessert. One with and one

with out the rum. So this step is optional.

4) Spoon one third of the pumpkin mixture into a

clear glass serving bowl, spreading evenly, and sprinkle

half the cookies on top. Repeat with remaining pumpkin

and the cookies. Then top with with final layer of

pumpkin and top with the reserved whipped cream.

Chill before serving.