No Bake Dessert
Gather the ingredients - * Pumpkin roll * Gingersnaps * Whipped topping * Pumpkin puree * Pure maple syrup * Cinnamon * Ginger * Nutmeg * Cloves * Caramel sauce
In a large mixing bowl, mix together pumpkin puree, pure maple syrup, cinnamon, ginger, nutmeg, and cloves. Fold in 4 cups of whipped cream carefully, do not over mix. Set aside.
Cut the pumpkin roll into 1/4″ slices.
Place slices along the bottom edge of the dish (my trifle dish used exactly 5 slices of the pumpkin roll to line the base). Place additional slices laying down on the bottom to line it (2 slices laying down worked perfect for my dish).
Place 2 cups of whipped topping on top of the pumpkin roll slices at the bottom of the dish, smoothing it around a bit with a spoon to make sure it is even.
The next layer is some of the crushed gingersnaps. Sprinkle 2 cups of the gingersnaps on top of the whipped topping layer.
Transfer the pumpkin mousse from the mixing bowl into the trifle dish, smoothing it around a bit with a spoon to make sure it is even.
Sprinkle the remaining gingersnaps evenly on top of the pumpkin mousse.
Place the rest of the whipped topping on top and smooth it out.
Drizzle caramel on top and use whipped topping to line the edge of the dish. Sprinkle extra crushed gingersnaps on top.
Keep chilled until serving.
Full recipe at mildlymeandering.com