A delicious trifle recipe that is perfect for Thanksgiving or fall time. It is a beautiful layered dessert with crushed Biscoff Cookies, Pumpkin Cream Cheese Mousse, and Whipped Cream, all topped with toffee bits.
1– 15oz can pure pumpkin puree(do not get pumpkin pie filling!!)
Pinchof ground cloves
16ozheavy whipping cream – cold!!
2– 12.3oz packages Biscoff cookies - crushed
⅓cupToffee bitsie. Heath Milk Chocolate English Toffee bits
In a stand mixer with a paddle attachment, or an electric mixer, beat the cream cheese until fluffy.**Make sure your cream cheese is completely softened at room temp to make sure there are not lumps.
Gradually add in the brown sugar and mix until smooth. Add in the 100% pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Mix until thoroughly combined. Set aside.
In a separate mixing bowl, with a stand mixer or hand mixer, beat the whipping cream until soft peaks form.*Use cold whipping cream so it whips up faster and creamier.
Gradually beat in the powdered sugar until medium stiff peaks form. Set aside.
Unwrap each package of cookies and place into 2 separate gallon sized zip lock bags. Using a meat mallet or a rolling pink crush the cookies into bite sized pieces.
In a trifle bowl, pour the cookies of 1 zip lock bag into the bottom of the trifle bowl, spread evenly across the bottom.
Top the cookies with ½ of the pumpkin cream cheese mixture, spreading the mixture to create a smooth layer. * Spread the pumpkin all the way to the sides of the trifle bowl so you can see the layers. You can "paint" the pumpkin up the side of the bowl slightly (½ inch) to show the layer.
Top the pumpkin mixture with ½ of the whipped cream, spreading to form a smooth layer all the way to the edge of the trifle bowl.
Repeat the process with the other half of the cookies, pumpkin cream cheese and ending with the whipped cream on top.
Sprinkle the toffee bits over the top of the whipped cream.
Cover and refrigerate for at least 4 hours or up to 1 day.
Bring the entire trifle bowl to the table for a spectacular presentation.
Scoop individual portions onto dessert plates/bowls/cups. Make sure to scoop down into the dessert to give all the layers to each person.
If you have extra toffee bits you can serve those on the side for people to sprinkle extra on their serving.
Toffee Bits: you can find these in the baking aisle near the chocolate chips. But if your store doesn't carry them you can also purchase two or three Heath candy bars and crush them.RECIPE TIPS:
Make sure your heavy cream is COLD. It will whip up faster and creamier.
If you can't find toffee bits, purchase 2 or 3 Heath Candy Bars to crush.
Get 100% pure pumpkin puree, NOT pumpkin pie filling.
Make sure your cream cheese is softened at room temp, that way it will blend up smooth with no lumps.
When layering very slightly paint each layer up the sides of the trifle bowl, about ½ inch, so that you can see each layer.