Pumpkin Cheesecake Trifle
A delightful layered dessert combining pumpkin cheesecake and pound cake.
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 1 cup canned pumpkin
- 0.5 cup sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 2 cups whipped topping
- 3.4 oz instant vanilla pudding mix
- 1.5 cups cold milk
- 1 pkg store-bought pound cake cubed
- 1 cup crushed gingersnap cookies for garnish
Instructions
- In a mixing bowl, beat the cream cheese until smooth. Add the pumpkin, sugar, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well combined.
- Fold in the whipped topping until fully incorporated.
- In a separate bowl, whisk together the vanilla pudding mix and cold milk until thickened.
- Gently fold the pudding mixture into the pumpkin cheesecake mixture.
- In a trifle dish or individual serving glasses, layer the cubed pound cake, followed by the pumpkin cheesecake mixture. Repeat the layers.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Before serving, garnish with crushed gingersnap cookies for added crunch and flavor.
Notes
For a festive touch, sprinkle some pumpkin pie spice or cinnamon on top before serving.