Pumpkin Cheesecake Trifles
- 12 biscoff cookies, crushed into crumbs
- 1 tablespoon unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 2 teaspoons pumpkin pie spice
- 12 ounces whipped topping, thawed, divided (Cool Whip)
- 1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
- 2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
- 3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
- 4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the to.
cookies, unsalted butter, cream cheese, pumpkin puree, vanilla, sugar, pumpkin pie spice, topping
Taken from www.food.com/recipe/pumpkin-cheesecake-trifles-489330 (may not work)