US
UKIngredients
3 cups milk
2 packages instant chocolate pudding
1 can pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
1 teaspoon vanilla extract
8 ounces (1 package) cream cheese
1/4 cup firmly packed brown sugar
2 cups whipping cream
2 ounces bourbon (can omit if you’d like)
1/4 cup sugar
1 container whipped topping
1/4 cup pecans, roughly chopped
Method
Begin by preparing your ingredients. Thaw your whipping cream. Roughly chop the pecans and set aside. Crush the cookies and shortbread in separate ziploc bags, using a rolling pin.
Take one tablespoon of the stem ginger cookie crumbs and set aside. Combine the remaining cookie crumbs with the shortbread crumbs.
Prepare your chocolate pudding. Combine the two packs of instant pudding mix with three cups milk. Mix for two minutes with a whisk. Refrigerate until ready to use.
In a large bowl, combine 1 can pumpkin puree, the spices, vanilla extract, cream cheese, and brown sugar using a hand mixer.
In a separate bowl, make whipped cream. Add two cups heavy whipping cream, 2 ounces bourbon, and 1/4 cup sugar and whip on high speed until soft peaks form (about 3 minutes).
Fold the whipped cream into the pumpkin mixture. Refrigerate until ready to use.
Time to assemble! You’ll need a clear bowl to get the full effect of the trifle. You want to be able to see it coming up the edges. Arrange a layer of cookie crumbs at the bottom of the bowl. Add a layer of chocolate pudding next, pressing it against the sides of the bowl, and then put the pumpkin mousse on top. Continue this process until the bowl is filled. (Crumbs, pudding, mousse). Top with the whipped topping. Rim the bowl with crushed pecans. Sprinkle with the reserved ginger biscuits.
I’d suggest refrigerating for a few hours to let the flavors meld together. You can also make it mostly ahead of time and just assemble a few hours before eating. They are also easy to assemble as individual servings.
