Pumpkin Cheesecake Trifles

By: Cindy Coopwood and Cordelia Capps
Photography by: Rory Doyle

A no-bake dessert is as easy as it it beautiful. To make it even more convenient it may be layered in a regular trifle bowl for serving.

8 ounces cream cheese, softened
1/2 cup packed brown sugar
1 (15) ounce can pumpkin
1 1/2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
2 cups heavy cream, cold
4 tablespoons granulated sugar
2 1/2 cups crumbled gingersnap cookies
1 1/2  cups chopped candied pecans

Beat softened cream cheese on medium speed until fluffy. Beat in brown sugar until smooth. Add pumpkin, vanilla and pumpkin pie spice. Mix well, scraping sides of bowl as needed; set aside. In separate bowl, beat cream on medium high speed to the soft peak stage. Gradually beat in 4 tablespoons granulated sugar until stiff peaks form.
   In medium bowl, combine crumbled cookies and 1 cup chopped nuts; divide half of mixture among 8 parfait glasses. Divided half of pumpkin mixture among glasses, followed by half of whipped cream. Repeat layering the cookies, pumpkin and whipped cream. Cover and refrigerate at least 3 hours or up to 1 day.
  When ready to serve trifles, sprinkle with remaining cookie/nut mixture .

Editor’s tip: “Extra Creamy” Cool Whip works very nicely in a pinch!


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