Gingerbread Cake your own or a mix.
SUGARED PECANS: Optional I did not use in my mousse.
1 egg white
2 cups coarsely chopped pecans
1/2 cup sugar
1/2 cup packed brown sugar
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups confectioners’ sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon (I used roasted cinnamon)
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed, divided
1.Prepare gingerbread cake.
2.Transfer to a greased and floured 9-in. square-baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes.
3.Meanwhile, whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake at 350° for 9-13 minutes or until puffed, stirring once. Cool completely.
4.In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping.
5.In a 3-1/2-qt. trifle bowl or glass-serving bowl, layer half of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
Recipe from Taste of Home