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Pumpkin Cheesecake Trifles with Biscoff cookies Recipe

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This recipe for Pumpkin Cheesecake Trifles with Biscoff cookies is from The Hunt and Thompson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 Biscoff cookies, crushed into crumbs
1 tbsp unsalted butter, melted
8 oz cream cheese, softened
1 c pure pumpkin puree
1 tsp vanilla extract
1/2 c sugar
2 tsp pumpkin pie spice
1 lg tub (12-oz) whipped topping, thawed, divided
Directions:
Directions:
In a medium bowl, combine Biscoff cookie crumbs and butter.
Divide the crumbs into the bottoms of trifle glasses.
Gently press crumbs to form an even layer of crust.
In a large bowl with an electric mixer, beat cream cheese until smooth.
Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
To assemble the trifles, pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until the trifle reaches the top of the glass or jar.
Store trifles in the refrigerator until ready to serve.
If desired, garnish with Biscoff cookie crumbs.

 

 

 

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