Pumpkin cheesecake gingersnap trifle, wow that is a mouthful of a title and even more of a delicious bite once you try this holiday winner.
I have always been a fan of gingersnaps. Gingersnaps are basically gingerbread, maybe just a wee bit thinner than traditional gingerbread. They have this amazing crunchiness. Oh to have a glass of ice cold milk to dunk them in and I am in heaven. For this trifle, I combine some great holiday classics: cheesecake filling, pumpkin puree, gingersnaps, pound cake cubes and of course, a topper of whipped cream.
This would be amazing for holiday parties and very simple to make!
You will need:
- 1/2 bag of gingersnap cookies (crushed lightly)
- 1 tub of Philadelphia Cheesecake Filling
- 1/2 can of pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp of nutmeg
- Pound cake (cut into cubes)
- Whipped cream
In a bowl, combine the cheesecake filling with the pumpkin puree. You can add more than the 1/2 can for a more pumpkin taste. Add in cinnamon and nutmeg. Mix well.
In your trifle dish (mason jars are perfect for creating individual portions, as well as tall shot glasses), begin with a layer of cubed cake and crushed gingersnaps.
Add your layer of pumpkin cheesecake filling next.
Continue to alternate until your dish is full. Top with whipped cream, cookie crumbs and either two whole gingersnaps or a cute little gingerbread man cookie.
Place in the refrigerator or freezer until ready to serve. This makes one trifle dish or 6 mason jars full of mini trifles.