Pumpkin Sweet Cream Chocolate Trifle


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.