Pumpkin Trifle Recipe

This is the recipe for the Pumpkin Trifle I made at the Freezer Meal Workshop.  It was yummy!!

Pumpkin Trifle 

adapted from a recipe by Patricia B. from Indiantown, FL

Serves 6  

1 package Wildtree Pumpkin Quick Bread, prepared according to package directions 

2 T Wildtree Pumpkin Cheesecake Blend
1 jar caramel sauce 
1 can whipped cream 
10 ginger snap cookies (crushed)

Mix pumpkin cheesecake blend with whipped cream. Layer pumpkin bread, whipped cream, and caramel sauce in small individual glasses or a trifle dish. Top with whipped cream and drizzle caramel sauce on top.  Sprinkle crushed ginger snaps on top.
 
I made whip cream (use 2-16oz cartons of whipping cream-I found 1 was not enough) and caramel sauce (make 1/2 the caramel sauce recipe below) from scratch so I was guaranteed to have no HFCS or other unpronounceable ingredients! 

Caramel Sauce  (from Ina Garten)

1 1/2 cups sugar 

1/3 cup water 

1 1/4 cups heavy cream 

nocoupons

1/2 teaspoon pure vanilla extract

Direction 

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown, about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.