Do you enjoy pumpkin desserts and cheesecake? Have the best of both worlds along with the crunch of gingersnaps in this lovely gluten free pumpkin trifle recipe. The mousse is light and creamy.
An easy gluten free pumpkin trifle. Make it super easy by using store-bought cookies. You can also use the homemade version, linked in the ingredients list. Either way, this a delicious dessert!
Ingredients:
- 1 package (8 ounces) cream cheese, softened*
- 1/4 cup granulated sugar
- 1 box (3.4 oz.) Jell-O vanilla Instant Pudding mix**
- 1-1/2 (15-oz) cans 100% pumpkin puree (not pumpkin pie mix)
- 2 teaspoons gluten-free pumpkin pie spice, plus more for garnish
- 1 cup cold cow's milk (1% fat or higher)
- 1 recipe or 3 1/4 cups The Perfect Homemade Whipped Cream, divided
- 7 Gluten Free Ginger Snaps (homemade recipe or store-bought***
Instructions:
- In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in 1 1/2 cups whipped cream.
- Add a gingersnap cookie or crumble it into a each glass. Spoon 1/4 cup mousse into each of eight serving dishes, top with 1/4 cup whipped cream, add another 1/4 cup mousse. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until set and ready to serve, at least 2 hours. (Optionally, you may crumble the cookies in between each layer.)
- Garnish with finely crumbled gingersnaps or pumpkin spice.
Tips
*Philadelphia brand cream cheese in the brick (not tub) contains maltodextrin. Their maltodextrin is usually derived from corn, potato, or rice. In the case where Kraft products contain maltodextrin derived from wheat, you will see an allergen warning on the label, "Contains wheat."
**Not all brands of instant pudding may be gluten free. Jell-O brand contains modified food starch which is usually derived from corn but may be derived from potato or tapioca.
***Allergens vary depending upon the cookies you use.***