Pumpkin Cheesecake Trifle
A quick & easy no bake pumpkin cheesecake recipe with velvety, rich layers of pumpkin cheesecake, regular cheesecake, crunchy gingersnaps, chocolate cookies and whipped topping.
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Ingredients
- 1 C crushed gingersnaps
- 1.5 C crushed Oreos
- 15 oz canned pumpkin puree
- 16 oz cream cheese, softened
- 1 C confectioner sugar
- 1 teaspoon pumpkin spice
- 16 oz whipped topping, separated in half
Instructions
- Place cookies in zip top bags. Use a rolling pin to roll over cookies and crush them. Place in a bowl and mix together.
- Using a mixer, whisk together cream cheese, 8 oz. whipped topping, 1 C confectioner sugar. Spoon half of the mixture into a separate bowl. Fold pumpkin puree and pumpkin pie spice into remaining cream cheese mixture.
- In small trifle dishes or pretty glasses, layer cookies, cream cheese mixture, pumpkin mixture. Repeat until dish is full. Top with leftover whipped topping and garnish with cookie crumbles.