Pumpkin Spice Trifle

• Baking & Spices

  • 1 tbsp Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 3 tbsp Powdered sugar
  • 1 (15oz can Pumpkin pie mix
  • 1 tsp Vanilla extract, pure

• Snacks

  • 16 Crispy gingersnap cookies

• Dairy

  • 1 16 oz container Heavy whipping cream

• Desserts

  • 1 tbsp Knox plain gelatin, powder

Found on chewoutloud.com

Description

Ingredients

• 16 oz container heavy whipping cream
• 3 TB powdered sugar
• 1 tsp pure vanilla extract
• 1 TB Knox plain gelatin powder, dissolved in 1½ TB water in small glass bowl
• 1 (14 oz) spice cake mix, baked according to package instructions and cooled
• 1 (3 oz) box instant vanilla pudding mix, prepared according to instructions and chilled
• 1 (15oz) can pumpkin pie mix (filling)
• 1 TB brown sugar, packed
• 1 tsp ground cinnamon
• 16 crispy gingersnap cookies, broken into pieces

Directions

• In a chilled bowl, add heavy whipping cream, powdered sugar, and vanilla. Using chilled beaters of an electric mixer, beat until soft peaks almost form. Microwave gelatin/water mixture for 5 seconds or until it is a thick liquid, but not hot. It should be lukewarm. In a slow stream, gently pour in the liquid gelatin straight into the whisks while you continue to beat. Be sure to fully incorporate the gelatin mixture into the whipped cream. Beat until stiff peaks form. Its fine if you over-beat it. Set aside to chill.
• In a bowl, stir together the prepared instant pudding, pumpkin pie filling, brown sugar, and cinnamon until well incorporated. Chill.
• In a trifle bowl, crumble half of the baked spice cake into the bottom and press down to form an even layer. Add half of the pudding/pumpkin mixture on top. Add half of the broken gingersnaps. Add half of the stabilized whipped cream. Repeat layers.
• If desired, sprinkle top with cinnamon for garnish. Cover loosely and place in fridge to chill overnight.