Tuesday, November 6, 2007
Cheers to my bud Kate for this idea! YAY. it's my first GF TDay so I need inspiration. You inspire my, mi amiga!
I remember once editing a story about "Chocolate Mousse" and the student kept spelling it mouse. I thought of it when I got a card today from the American Cancer Society, thanking me for all my volunteer work for Relay For Life.
In it was a recipe I decided I would make for dessert for Thanksgiving. I think Randy will like it better than pumpkin pie, and I know I had something like this last year at Pam's house and loved it. I adapted it to GF very easily with yummy Trader Joe's gingersnaps.
So adapted from the ACS card (did they know I don't have cancer? They noted it is a time to give thanks, and I agree)
2 cans unsweetened pumpkin puree (not pie filling)
2 5.1 oz packages vanilla instand pudding mix (I will use sugar free)
2 T. good cinammon plus 1 t. divided
1 t. Allspice
1 t. nutmeg (freshly grated)
1 t. cloves (my addition)
5 cups of light (not fat free ) (GF) Cool Whip or other GF Whipped Container Topping
20 gluten free gingersnaps (from Trader Joe's or Midel) slightly crushed *but not pulverized
Reserve 1/2 c. crumbs in a bowl on the side.
In a large bowl mix pumpkin, vanilla pudding, 2 T cinnamon, nutmeg, allspice and cloves. Add Four cups of whipped topping.
Line bottom of trifle dish with half of gingersnaps. Top with hald pumpkin and half whipped cream. Repeat layer, ending with whipped cream. Sprinkle with a few gingersnap crumbs and cinnamon.
Cool three hours and serve. Serves 8.
Much love, and don't you love pumpkin? I sure do!