Caramel Spiced Pumpkin Trifle


Caramel Sauce
1 (11-oz) bag caramels, unwrapped
1/2 cup heavy cream

Pumpkin Mousse
4 ounces cream cheese, softened
1 (15-oz) can pure pumpkin, (not pie filling)
1 cup heavy cream
1/4 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Brown Sugar Whipped Cream
2 cups heavy cream
1/4 cup light brown sugar, packed

Cookie Layer
4 graham cracker sheets
4 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
2 tablespoons light brown sugar

Prepare caramel sauce: Place unwrapped caramels and cream in a microwave-safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool.

Prepare Mousse: Combine ingredients in a medium bowl. Beat with an electric mixer on medium until light and fluffy, about 3 minutes. Place in refrigerator while you prepare the remaining ingredients.

Prepare Whipped Cream: In a tall bowl whip cream with an electric mixer until soft peaks form. Add brown sugar and whip until stiff peaks form (when you lift mixer out of the bowl, cream stands up on the end of the beater). Place in refrigerator while you prepare the next layer.

Prepare Cookie Layer: In a small bowl combine ingredients, smash graham crackers with a fork. Continue mashing until you have one cohesive mixture.

Assemble: Add a heaping tablespoon of cookie mixture to trifle dish. Add a heaping tablespoon of mousse. Add a heaping tablespoon of whipped cream. Pour 2 tablespoons of caramel sauce into dish. Repeat layers. Drizzle final caramel layer on top of trifle for a spectacular presentation.

Chill until ready to serve.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.