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Speculoos Gingersnap Trifles

October 1, 2015

These Speculoos Gingersnap Trifles are an easy no-bake fall dessert!

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I’m on week 2 of my pottery class and I’m continuing to love it. I have no idea what I’m doing and my bowls look pretty lopsided, but I’m really enjoying the chance to be creative in another form.  I had never really thought of myself as being creative before I started this blog but now I really love taking photos and attempting to style food. I have a long way to go but I can definitely see the improvements in my photography from my first few months of posting.  I’m hoping the same will be true with these pottery classes, though I only have 8 more weeks to improve!  I’m imagining that the best case scenario is I end up with several dishes I can use both on the blog and in real life. Worst case scenario, I make several lopsided items that can’t be used but have a ton of fun while doing it. Can’t lose, right? Right. You also can’t lose with these mini Speculoos Gingersnap Trifles. 

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These trifles are so perfect for fall.  The spiced speculoos cookie butter is whipped together with cream and layered on top of a gingersnap cookie “crust” and topped off with more whipped cream. I purchased my gingersnaps, but you could certainly make your own if you were so inclined.  It’s a no bake recipe that is perfect for these early fall days with warm days and cool nights.  I’ve provided a recipe for a small batch, but this could easily be doubled or tripled for a crowd. I topped these off with some chopped up chocolate speculoos cookie cups from Trader Joes, some pretzel crisps, and a gingersnap cookie but you really don’t need any toppings to love this. Seriously.

Speculoos-Gingersnap-Trifle-Treats-and-Eats

Speculoos gingersnap trifles

Speculoos-Gingersnap-Trifle-Treats-and-Eats-3Makes: 2 servings

Ingredients

  • 5 TBSP gingersnap cookie crumbs (~6 small cookies)
  • 1 TBSP melted unsalted butter
  • 4 TBSP speculoos spread (aka cookie butter or biscoff spread)
  • ¾ cup heavy cream, divided

Directions

In a small bowl, combine the gingersnap crumbs and the melted butter with a fork. Stir until well mixed and then divide crumbs between two cups or mugs. Use the bottom of a glass or measuring cup (or something similar) to press on the crumbs to form a tight crust. Place glasses in the freezer to set for at least 30 minutes.

Use a hand mixer or immersion blender to whip the speculoos spread with ½ cup of the cream. Whip for 3-4 minutes, or until mixture can hold soft peaks. Remove the glasses from the freezer and top with whipped speculoos mixture. Spread evenly in glass.

Whip the remaining ¼ cup of the cream until cream can hold a stiff peak and then layer on top of the speculoos mixture. Enjoy within 1-2 hours.

Filed Under: Breakfast

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Oh hi! Welcome to Treats and Eats. I love food, craft cocktails, and treats of all sorts. Meet Maya...

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