3⁄4 cup heavy whipping cream
12 ounces white chocolate, chopped
For the whipped ganache:
For the whipped cream:
1 cup whipping cream
1 tablespoons powdered sugar
For the layers:
2 30-ounce cans of canned pumpkin pie filling
4 cups Toffee Crunch Brownie Brittle, crushed
To make the ganache:
In a medium sauce pan, heat the 3⁄4 cup of whipping cream on medium heat until it almost boils.
Remove from the heat and add in the chopped chocolate. Let the pot stand for 30 seconds and then
whisk vigorously until all the chocolate is melted and the ganache is smooth.
Cover the ganache with saran wrap and refrigerate until cool and the consistency of pudding, about 30
minutes to 1 hour. You don’t want the ganache to become solid, so make sure not to chill too long.
Once the ganache is cooled, transfer it to a large bowl. Whip it on high speed with an electric mixer until light in color, fluffy and it turns into the consistency of frosting, about 2 minutes.
To make the whipped cream:
Pour the 1 cup of whipping cream into a large bowl and whip on high speed with an electric mixer until
stiff peaks just about form. Add in the powdered sugar and beat a few more seconds until light and
fluffy. Be careful not to over-whip as it easily turns into butter.
Pour one of the cans of pumpkin pie filling into a trifle bowl and spread evenly with a spatula.
Then, gently spoon all of the whipped ganache over the pumpkin and gently spread evenly.
Sprinkle 3 cups of the crushed Brownie Brittle over top of the chocolate layer.
Pour the remaining can of pumpkin over top of the Brownie Brittle, and smooth out evenly.
Gently spread the whipped cream over top of the pumpkin and then top with remaining Brownie Brittle
Prep time: 30 minutes
Cook time: 5 minutes
Recipe created by Food Blogger Taylor of FoodFaithFitness.com