Pumpkin Cheesecake Trifle

• 16 oz. PHILADELPHIA Cream Cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 cup caramel ice cream topping, divided
• 1/2 tsp. pumpkin pie spice
• 1 cup cold heavy whipping cream
• 1 pound cake, cut into cubes (5 or 6 slices of any store bought variety will work

1. In a large bowl, combine the cream cheese and sugar.
2. Beat on medium speed until creamy, about 2 minutes.
3. Add the pumpkin, 1/4 cup caramel, and spice to the mixture.
4. Continue beating until light and fluffy.
5. In another bowl, whip the heavy cream until soft peaks form.
6. Beat in 2 to 3 tablespoons caramel sauce.
7. Fold half of the whipped cream into the cream cheese mixture.
8. Save the rest for topping.
9. Line 4 ramekins with a layer of the pound cake.
10. Spoon a layer of the pumpkin cream cheese mixture over the cake layer.
11. Repeat the layers ending with the cream cheese mixture.
12. Top each ramekin with remaining whipped cream.
13. Drizzle with the rest of the caramel sauce.

philadelphia cream cheese, granulated sugar, pumpkin puree, caramel ice cream topping, pumpkin pie spice, cold heavy whipping cream, cake

Taken from www.kraftrecipes.com/recipes/pumpkin-cheesecake-trifle-186314.aspx (may not work)