Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce

[Wendy]

pumpkin.jpg

Streusel

• 1/3 cup plus 2 tablespoons old-fashioned oats
  
  
• 1/4 cup plus 2 tablespoons flour
  
  
• 1/4 cup brown sugar
  
  
• 1/4 cup granulated sugar
  
  
• 5 tablespoons butter, melted

Apricot-Orange Sauce

• 1/2 cup apricot jam
  
  
• 1/4 cup orange juice

Pumpkin Mousse

• 1 egg yolk or 1/4 cup pasteurized egg yolks
  
  
• 3/4 cup canned pumpkin pie filling
  
  
• 3/4 cup white chocolate chips
  
  
• 1 cup heavy cream
  
  
• Store-bought spice cake mix, prepared per package directions and cooled
  
  
• 1/2 cup Ocean Spray Craisins

For streusel:

1. Preheat oven to 325°F. Line a sheet pan with foil; set aside.
   
   
2. Combine oats, flour, brown sugar and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly.
   
   
3. Pour onto prepared sheet pan; bake 15 to 20 minutes, or until golden brown.
   
   
4. Set aside to cool; crumble into small pieces.

For orange sauce:

1. Combine apricot jam and orange juice in a medium bowl.
   
   
2. Whisk together until smooth.
   

For pumpkin mousse:

1. Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture.
   
   
2. Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture.

To serve:

1. Cut spice cake into cubes. Place a dollop of mousse at the bottom of a serving dish. Top with cranberries and a drizzle of sauce.
   
   
2. Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries and sauce, then top with streusel.
   

Serves 6 to 8

[Mari]

this sounds so yummy!!