Chocolate Pumpkin Trifle

I made this for our Thanksgiving dessert. I saw it and thought it sounded DELICIOUS so I went with it and didn't do pies this year. It might have needed a bit more effort, but it was easily made ahead of time and it was worth it!

Chocolate Pumpkin Trifle-adapted from Rachael Ray
4 cups heavy cream, divided
3 tbsp cocoa powder
pinch of salt
3 tbsp powdered sugar
2 batches of chocolate wafer cookies
7 oz jar marshmallow cream
1 cup pumpkin puree
1 bag toffee heath chips(about the size of a choc. chip bag)

Place 2 cups of cream in stand mixer with whisk attachment. Add in cocoa powder, sugar, and salt. Whisk until stiff, but not dry. Scraping down sides if needed. Place in another bowl and set in fridge.

Whisk the rest of the cream until stiff but not dry. Fold pumpkin and marshmallow cream together. (This takes quite a bit of work, so next time I may mix it in the stand mixer). Next take pumpkin mixture and fold it gently into the whipped cream. Set aside.

In a large bowl, preferably glass. Layer in some pumpkin cream. Stand chocolate cookies on their sides all the way around the bowl. Next make sandwich cookies using the cookies and pumpkin cream. Lay these down in a single layer in the bowl. Top with some toffee chips and layer in some chocolate whipped cream. Continue with the layers until all cream and cookies are in the bowl. (I did have a few cookies left over. this will depend on the size of your bowl) Save some toffee for the top. Sprinkle.

Cover and let sit until ready to serve!

**This was delicious and rich! But it was loved by all. I loved the crunch that the toffee lent to the fluffy cream and the soft cookies. It was the perfect dessert.