Cranberry Trifle With Pumpkin Chiffon Cake Recipes

Steps:

• In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter a 15-by-10-inch jellyroll pan and set aside. Sift together the flour, baking powder and salt. Stir together the pumpkin puree, cinnamon, ginger and nutmeg. Using an electric mixer, beat the two egg yolks and the whole egg on high speed for 4 minutes. Add 1 cup of the sugar and beat 3 minutes longer. Quickly pour in the oil.
• With the mixer on medium speed, add the dry ingredients alternately with the pumpkin mixture. Beat the 3 egg whites with a mixer on medium speed until frothy. Add the cream of tartar, increase the speed to high and slowly add the remaining 1/3 cup of sugar. Beat until stiff peaks form. Stir 1/3 of the egg whites into the pumpkin mixture and fold in the remaining whites. Spread the batter into the prepared pan and bake until the cake is springy to the touch, about 20 minutes. Set aside to cool.
• To make the mousse, combine the cranberries, 1 cup of sugar and the Grand Marnier in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer until cranberries pop, about 5 minutes. Pour into a bowl, stir in the lemon zest and refrigerate until cold.
• In a medium-size saucepan, combine the egg yolks, remaining 1/2 cup of sugar and the salt. Whisk until the yolks are very thick. In another saucepan, scald the milk. Whisking rapidly, pour the milk into the yolk mixture. Set the pan over low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon -- do not let mixture simmer. Set aside.
• Place the water in a small saucepan and sprinkle with the gelatin. Let stand for 1 minute. Place over low heat until completely dissolved. Stir the gelatin into the custard. Transfer the mixture to a large bowl and stir in the cranberry mixture. Chill for 30 minutes. Whip the cream until soft peaks form. Reserve 1/2 cup and fold the remaining whipped cream into the mousse.
• Turn the pumpkin cake out of the pan and cut into 2-inch squares. Brush with the brandy. Place half of the cake squares in the bottom of a 3-quart glass bowl. Spoon half of the mousse over the cake. Repeat the layers. Spoon or pipe out the reserved whipped cream in a decorative pattern around the edge of the bowl. Cover with plastic wrap and chill for 4 hours or overnight.

Steps:

• In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.