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Pumpkin Toffee Trifle

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    14 servings

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

Directions

  • Beat cream cheese and sugar until blended; beat in pumpkin and spices and set aside. In another bowl, stir vanilla into whipped topping.
  • 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.
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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