I'm so excited - we have our first guest recipe! Linda is an excellent cook; not only can she make just about anything, she can taste a dish and then make it without a recipe. I want to grow up and cook just like Linda.
Pumpkin Pie Trifle
- 15 oz. canned pumpkin + ingredients from label (or use your favorite pumpkin pie recipe)
- Ginger Snap cookies - about 2 cups, broken into small pieces (I used Archway)
- small container of prepared whipped topping
Preheat oven while you prepare the pumpkin custard. Grease a 9 x 13 cake pan. Bake the pumpkin custard (NO CRUST) following the baking directions on the pumpkin can (or your favorite recipe). Allow to cool completely.
Cut the pumpkin custard into squares and layer with the whipped topping and ginger snaps in a clear bowl (or individually in dessert glasses). Make two layers starting with the cream, then pumpkin, then cookies. Finish with several dollops of cream on top and sprinkle the fine crumbs from the cookie crunching process over the top.
Refrigerate until served. The longer it sets, the softer the cookies get.
Approximately six servings.
I brought this to a friend's home and she happened to have a can of spray whipped topping. It was used liberally by the men and children present. I thought there was plenty of whipped topping in the original dish.
Normally, I would have used REAL whipping cream, but I was running late and had to take a little shortcut. I believe this would have been vastly improved by using lightly sweetened whipped cream, flavored with a little vanilla extract and freshly grated nutmeg.