4 ounces cream cheese softened
1/2 cup pumpkin puree (not pumpkin pie)
2 cups powdered sugar, divided
1/4 cup International Delight Cold Stone Sweet Cream Creamer
2 cups heavy cream, divided
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ginger
30 chocolate sandwich cookies
cinnamon sticks for garnish
In a medium bowl combine cream cheese , pumpkin and 1 3/4 cup powdered sugar. Beat until well combined. Add 1 cup heavy cream, creamer and spices. Beat until light and fluffy. Refrigerate until ready to assemble.
Add cookies to blender, pulse until ground to fine crumbs. Pour into a bowl. Set aside.
In a tall bowl add remaining 1 cup cream. Beat with a hand mixer until soft peaks form. Add remaining 1/4 cup powdered sugar. Beat until stiff peaks form.
In a jar or individual trifle, add 1/4 cup ground cookie crumbs, then add 1/2 scant cup pumpkin cream. Repeat. Top with 1/4 of the whipped cream and sprinkle with cinnamon. Repeat the entire process to assemble the remaining 3 dishes. Garnish with cinnamon sticks.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
