Pumpkin Spice Trifle

Okay!  I'm sorry, I'm sorry.  I haven't had a chance to take my own pictures of this dessert... so I had to go find the original recipe and take it from there....  You have to see this dessert to really appreciate it's beauty!

This recipe is a [dream.]  This is perfect for fall, and great to take a to a Holiday party.  You can brag and show off your amazing skills, when in reality

this may be the easiest "pretty" dessert you ever made.  Now... be forewarned ahead of time... this recipe does call for rum!  If you by chance decide you would like to forgo the alchohol... you may.  You can not, however, make this and serve in anything but a trifle bowl.  So if you don't have one... rush to the nearest store and pick one up!  It is [necessary!]

3 cups heavy cream
1 (15-ounce) can pumpkin puree - mind you this is not pumpkin pie filling.
1 teaspoon [good] vanilla ...
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch ground cloves
1 pinch salt
1 (7.5-ounce) jar marshmallow cream, divided
3 cups chopped gingersnap cookies
3 tablespoons dark rum

Gather your infantry of bowls... you're going to need quite a few for this dessert!

In a medium bowl, beat the heavy cream until stiff. Set aside 2 cups of the whipped cream in a small bowl and refrigerate until ready to serve trifle.

Pumpkin Mousse: In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, clov es, and salt. Fold in 1/2 of the marshmallow cream, then 1/2 of the remaining whipped cream. DO NOT OVER MIX- just fold gently.  Repeat and fold in the remaining 1/2 marshmallow cream and remaining 1/2 of the whipped cream until combined.  If you over mix this- you will have flat whipped cream... no body wants that.

In a small bowl, sprinkle the chopped gingersnap cookies with rum.

Spoon 1/3 of the pumpkin mousse into the trifle bowl, spreading evenly... Try to make sure it goes up the edges of the bowl a little bit so you can see it from the outside!  Sprinkle 1/2 of the gingersnap cookies on top. Spoon another 1/3 of the pumpkin mousse over the cookies. Repeat with the remaining 1/2 of the remaining gingersnap cookies, then top with the final layer of pumpkin mousse. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours.

Just before serving this masterpiece, top with the reserved 2 cups whipped cream and sprinkle with the crushed gingersnaps.

There, my friend, you have just made a beautiful trifle!