Thursday, September 11, 2014

Pumpkin Sweet Cream Chocolate Trifle

Layers of chocolate cookie crumbs and the most delightful pumpkin sweet cream you have ever tasted. It is topped with whipped cream and cinnamon to create the perfect fall treat; truly a pumpkin spice masterpiece. An easy recipe that comes together in just 15 minutes this is sure to be a keeper!
Pumpkin Sweet Cream Chocolate Trifle #nobake #recipe #pumpkin #dessert

Its only September and I can not get enough of fall flavors already. Seems like summer wanted to last forever. But I am turning down the air conditioner and pretending its fall (even though it is still in the 90's here in Arizona). Pumpkin is in the air and I am loving pumpkin spice everything.

I have been wanting to try the chocolate pumpkin combo that everyone is raving about, so I decided to put together a pumpkin chocolate trifle. Honestly I prefer pumpkin pie flavor over actual pumpkin pie so I used all our favorites to build this trifle.

The pumpkin cream filling starts with pumpkin, cream cheese and cream, but it really needed an extra indulgent element and I remembered how creamy and dreamy the addition of International Delight Sweet Cream made this dessert and I knew that was just what it needed. The cream filling is perfect with the right mixture of pumpkin pie spices. Ready in just 15 minutes it is the perfect fall dessert.

While you are looking for fabulous fall recipes, be sure to find and share delight in the International Delight Pinterest community! 


With love from our simple kitchen to yours.


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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.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

1 comment:

  1. Delicious. I made it exactly as described. Tip: FREEZE the pumpkin/cream cheese mix and let it defrost just before you're ready to use it. That way it stays solid enough - otherwise it's way too soupy. Or, just reduce the amount of heavy cream.


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