Pumpkin Mousse Trifle
"You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.—Becky McClaflin, Blanchard, Oklahoma..."
INGREDIENTS
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1 cup sugar
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1 cup canned pumpkin
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1/3 cup canola oil
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2 large Nellie’s Free Range Eggs
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1 cup all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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SUGARED PECANS:
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1 large egg white
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2 cups coarsely chopped pecans
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1/2 cup sugar
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1/2 cup packed brown sugar
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PUMPKIN MOUSSE:
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2 packages (8 ounces each) cream cheese, softened
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1-1/2 cups confectioners' sugar
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1 can (15 ounces) solid-pack pumpkin
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1 carton (16 ounces) frozen whipped topping, thawed, divided
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