Sweet Sunday: Pumpkin Cheesecake Trifles

Please tell me I'm not the only Pinterest-addicted-person that swoons over and over again at a particular recipe, yet rarely gets around to testing it out?  Well, this is how the story has gone with this pumpkin cheesecake trifle recipe that I am sharing with you today.  It is the first pin on my "All Things Pumpkin" board, and I had even gone so far as to having bought all of the ingredients several weeks ago. But I just wasn't getting around to make it...until now.

I got the recipe from the blog My Baking Addiction, and you can catch her recipe here.  Not only are her pictures about 7,000 times better than mine....but her trifles are about 52,000 times prettier.  Good thing I believe in the adage that the taste is what counts. 

If you need to whip together a quick and yummy dessert, and you and your guests like pumpkin, this is ideal.  I went back later to taste a bit of it after it had chilled some....and the next thing I knew, the mason jar was somehow empty! 

The original recipe called for biscoff cookies, but seeing as how I live in the middle of nowhere, ginger snaps was what I ended up using. 

Pumpkin Cheesecake Trifles
Ingredients:

-12 gingersnap cookies, crushed
- 1 tablespoon of butter melted
- 8 ounces of cream cheese, softened
- 1/2 cup sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- 12 ounce tub of whipped topping (I made due with an 8 oz. tub, but you can never have enough cool whip!)

After you've melted the butter and crunched up the cookies, mix them together in a medium sized bowl.  Press a layer down into the bottom of each of your trifle dishes (I used 4 half pint mason jars).

Next, using an electric mixer, mix the cream cheese in a large bowl until smooth.  Add in sugar, pumpkin, vanilla and pumpkin pie spice. 

Once you've mixed it all together, spoon in about half of the tub of whipped topping. 

Now, just alternate layers of the cheesecake mixture and the leftover whipped topping until you get to the top of your dish. You can add some more ginger snap crumbles on the top if you wish (you should wish).  Keep your containers in the fridge and pull them out when you're ready to indulge!

Also, I had a lot of the cheesecake mixture left, so I plan to just use it as a dip for fruit or more ginger snaps.  Cream cheese should never be wasted.  Never.