Pumpkin Mousse Trifle

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  • Minutes to Prepare:
  • Number of Servings: 12
Ingredients
1 envelope Knox Gelatin1/4 cup cold water1 30oz. can Pumpkin Pie Mix3 T crystallized ginger 1 8 oz. carton Cool Whip1 16 oz. store-bought Angel Food Cake12 gingersnap cookies
Directions
1. Cut angel food cake into 1'' chunks.
2. Pour 1/4 cup cold water into sauce pan, sprinkle 1 envelope Knox gelatin into water and let stand 1 minute.
3. Heat gelatin on low-heat until dissolved.
4. Once gelatin is cooled to room-temperature, add to canned pumpkin pie mix.
5. Gently fold 1/2 (4oz) cool whip and chopped crystallized ginger into pumpkin pie/ gelatin mixture until combined. Do not stir vigorously.
6. Assemble: There are various ways to present this dessert. You may layer in a glass bowl (angel food cake, pumpkin mousse, cool whip, repeat), use a 9X13 baking dish, or create individual servings in a glass or plastic dish. I used plastic martini glasses, and topped with toasted almonds and a gingersnap cookie. You may also sprinkle cinnamon, top with more crystallinzed ginger, chocolate shavings, cookie crumbles, etc.

Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JLK8578.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 161.0
  • Total Fat: 3.4 g
  • Cholesterol: 0.4 mg
  • Sodium: 81.4 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.7 g

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