I wanted to use pumpkin for a quick party dessert. This twist on a cream cheese pie tastes divine when made ahead. It keeps well, too. —Jodie Jensen, Draper, Utah
Pumpkin Toffee Trifle
Pumpkin Toffee Trifle
Prep Time
25 min
Yield
14 servings
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1 can (15 ounces) 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
Directions
- Beat cream cheese and sugar until blended. Beat in pumpkin and spices; set aside. In another bowl, stir vanilla into whipped topping.
- In a 4-qt. glass bowl, layer half each of the shortbread cookie pieces, pumpkin mixture and crushed ginger cookies. Drizzle with 1/4 cup caramel topping; top with half the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.
Nutrition Facts
1 cup: 553 calories, 32g fat (17g saturated fat), 49mg cholesterol, 353mg sodium, 63g carbohydrate (35g sugars, 2g fiber), 4g protein.
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