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Home -> Baked Goods -> Desserts
Ingredients (view qty in metric system instead) 9 chocolate graham crackers 1/4 cup candied ginger 16 ounce prepared pound cake, cut into 1 inch cubes 4 1/2 cups heavy or whipping cream, divided 1 1/4 cups powdered sugar, divided 2 tsp. vanilla extract, divided 1/2 cup canned pumpkin puree 1/2 tsp. pumpkin pie spice Directions Combine the graham crackers and candied ginger in a food processor. Blend to fine crumbs. Place 1/2 of the pound cake cubes in the bottom of a glass trifle dish or medium glass bowl. Combine 2 cups cream, 1/4 cup powdered sugar and 1 tsp. vanilla in a large bowl. Beat to stiff peaks. Spread 2/3 of the whipped cream evenly over the cake in the trifle dish. Sprinkle the graham mixture evenly over the cream. Add the pumpkin puree, 1/2 cup powdered sugar, pumpkin pie spice and 1/2 cup cream to the remaining whipped cream. Beat pumpkin mixture until thick. Spread the pumpkin mixture evenly over the graham crumbs. Place the remaining pound cake cubes over the pumpkin layer. Combine the remaining 2 cups cream, 1/2 cup powdered sugar and 1 tsp. vanilla in a large bowl. Beat to stiff peaks. Spread the whipped cream evenly over the cake layer. Cover and refrigerate trifle at least 30 minutes before serving. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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