This dessert is an epitome of fall flavors and is the perfect finale to a Thanksgiving meal. Best of all, it is made with all Trader Joe’s ingredients.
- 1 box Trader Joe’s ginger bread mix, prepared according to the package directions.
- 2 10 ounce jars Trader Joe’s pumpkin butter
- 1 cup heavy whipping cream
- 1 14 ounce container Trader Joe’s triple ginger snaps cookies, ground in the food processor.
Follow the instruction on the package and prepare ginger bread. Let it cool. Cut the bread into small cubes and set aside until it is ready to assemble.
Transfer pumpkin butter into the bowl. Beat the whipping cream, using an electric mixture fitted with a balloon whisk, until soft peaks form. Add ¼ cup of whipped cream to pumpkin butter to lighten it. Fold in remaining whipped cream into pumpkin butter.
layer first with ginger bread, followed by the pumpkin butter in a one cup glass container. Sprinkle ground ginger snaps on top. Repeat the layers one more time.
*This recipe is adopted from my new book Trader Joe's Simply Indian.
My cook book giveaway is ending at midnight tonight. If you are interested, you can enter here.
For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.