How to Make a Trifle

I -- Tracy -- attest to director at every day with Rachael Ray magazine today we're gonna make a pumpkin ginger snap trifle. And the greatest thing about this dessert is that it's so easy to make it's just a few ingredients that you need. Heavy cream canned pumpkin ginger snaps and some spices. And the secret ingredient is marshmallow cream. First. -- 43. Cups of heavy cream into my mixer. I made sort of chilled Opel and the beater so that the cream will be up nicely. And started off slow. But let's make a big.

Nice. And I like to cover my mixer with a kitchen town. So that doesn't splash all over my clothes. And everyone's gonna want you wanna check to make sure that you don't over -- the thing. Depending on your mixer cream might take five minutes to me. Maybe a little longer. But you have to keep an eye on it and when -- when it starts to get that in bill we wanna turn its feet down a little bit -- more --

as you can see here. The cream peaks but still nice and soft. -- nice and creamy. If you over beat cream and it starts to look dry in almost kernel but this is perfectly whipped. Now that is set two cups of my cream aside. Which is about a third of the cream. That we're used to top the -- when it's all done. Just put that in the -- Next we're gonna take -- fifteen ounce can of solid. Accuray pumpkin. Not pumpkin -- next. Organ it adds a teaspoon of cinnamon. Half a teaspoon of ginger. And a -- of clothes. You wanna save a step. You can use -- tablespoon of pumpkin pie spice are apple -- place. Next teaspoon of Vanilla. We're gonna mix that in. Next we're gonna add. Half of the seven and a half ounce jar marshmallow cream. Now you wanna -- half of it because it's really sticky. It'll -- more evenly if you do half of the cream and half of the marshmallow cream. Summitt and about half of the whip cream it's. When you're folding it's important to go around. And then through the center so that you make sure. That you get every bit of pumpkin. And cream blended together. Next you gonna get the cookies ready. The ten ounce package and ginger snaps. It's somewhere between three and four cups. Yeah. And the transfer the cookie crumbs back to the ball. And then I'm an -- around. -- at three tablespoons of ground. A French lady told me once that whenever you -- liquor or blind to something that you're supposed to whistle so people can make sure that you're not drinking. That's gonna give this a little toss. To distribute the -- This is the standard trifle fish. They're not very expensive you can get an in cookware shops and department stores. We're gonna take a third about a third of our pumpkin mixture. And -- in the bottom of the Danish. You can also use. Any clear last fall or any pretty -- you have. Next on an ad about a third of the cookies. And evenly sprinkle him around. And for the last step we're gonna add their remaining two cups a whip cream that we have in the fridge and decorate the top of the trifle with the remaining -- crops and an assault gun. You don't have to worry about using the same spatula that you've been using because you're gonna cover up. Any little boo boos. With a cookie crimes. Integrate instant dessert. I think you can let this -- sit there refrigerator for four hours or more but you don't have to do. In fact I'm gonna have some right now. Wow that's really good and it's way easier than pumpkin pie. Thanks for watching.