Chocolate Pumpkin Trifle

1. 1

   In a small saucepan, melt the chocolate with 1/2 cup cream over medium-low heat, stirring until smooth.

2. 2

   Let cool.

3. 3

   Meanwhile, using an electric mixer with a whisk attachment, whip 2 cups cream with 1 teaspoon vanilla until stiff but not dry.

4. 4

   In a medium bowl, whisk together the pumpkin and marshmallow cream.

5. 5

   Fold in the whipped cream in 2 parts; refrigerate.

6. 6

   Add the remaining 1 1/2 cups heavy cream to the mixer bowl and whip until thickened.

7. 7

   With the machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.

8. 8

   Spread one-third of the chocolate cream in a 4-quart clear glass trifle bowl.

9. 9

   Layer with one-third of the toffee.

10. 10

    Stand 8 cookies on their edges around the perimeter of the bowl.

11. 11

    Make 1 stack of 4 more cookies sandwiched with some pumpkin cream, topping with more cream.

12. 12

    Repeat with the remaining cookies and more pumpkin cream to make a total of 14 cookie stacks Place 7 stacks in the trifle bowl.

13. 13

    Top with the remaining pumpkin cream and half of the chocolate cream.

14. 14

    Sprinkle with another third of the toffee.

15. 15

    Top with the remaining 7 cookie stacks and chocolate cream.

16. 16

    Cover and refrigerate for at least 6 hours and up to 24 hours.

17. 17

    To serve, sprinkle with the remaining toffee.

* Per serving · 4 servings · Values may vary.