Pumpkin Toffee Trifle

• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 can (15 ounces) solid-pack pumpkin
• 2 tablespoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves
• 2 teaspoons vanilla extract
• 1 carton (16 ounces) frozen whipped topping, thawed
• 1 package (11.3 ounces) toffee shortbread cookies, broken into pieces
• 1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed
• 1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided
• 1 cup milk chocolate English toffee bits, divided

1. Beat cream cheese and sugar until blended; beat in pumpkin and spices and set aside. In another bowl, stir vanilla into whipped topping.
2. In a 4-qt. glass bowl, layer half of each of the following: shortbread cookies, pumpkin mixture and ginger cookies. Drizzle with 1/4 cup caramel topping; top with half of the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.

cream cheese, sugar, solidpack pumpkin, ground cinnamon, ground nutmeg, ground cloves, vanilla, frozen whipped topping, toffee shortbread cookies, thin ginger cookies, milk chocolate

Taken from www.tasteofhome.com/recipes/pumpkin-toffee-trifle/ (may not work)