Pumpkin Toffee Trifle

Ingredients

• 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