Pumpkin Cheesecake Trifle with Gingersnaps
This pumpkin cheesecake trifle is a simple no bake mason jar recipe that combines flavors of fall and the perfect pumpkin-flavored dessert for a holiday party! With cheesecake, pumpkin, gingersnaps, pound cake and whipped cream, it's sure to impress everyone who tries it!
Yield: 6
Calories: 613kcal
Ingredients
- 7 oz gingersnaps cookies crushed lightly (About half of a bag)
- 24.3 oz Philadelphia Cheesecake No Bake Filling 1 tub
- 7 oz pumpkin puree 1/2 of a 15 oz can
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 Pound cake cut into cubes
- 1.5 cups whipped cream
Instructions
- In a large bowl, combine the cheesecake filling with the pumpkin puree.
- Add in cinnamon and nutmeg. Mix well.
- In your trifle dish or mason jar, begin with a layer of cubed pound cake and crushed gingersnaps.
- Add a layer of pumpkin cheesecake filling.
- Continue layering until your dish is full.
- Top with whipped cream, cookie crumbs and either two whole gingersnaps or a gingerbread man cookie.
- Place in the refrigerator or freezer until ready to serve.
Notes
- This makes one trifle dish or 6 mason jars full of mini trifles.
- You can add the entire can of pumpkin puree for a stronger pumpkin taste.
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Nutrition
Calories: 613kcal | Carbohydrates: 94g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 858mg | Potassium: 486mg | Fiber: 4g | Sugar: 23g | Vitamin A: 5318IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 7mg