Description
This Pumpkin Trifle Dessert is made with smooth pumpkin-infused cream cheese filling, angel food cake, and whipped cream layered in individual trifle glasses. They’re super light, festive, and easy to make!
Ingredients
- 8 oz cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup + 3 tbsp pumpkin puree
- 1/2 tsp pumpkin pie spice
- 12 oz cool whip, divided (or homemade whipped cream)
- Angel food cake, cut into pieces*
Instructions
1. Beat cream cheese and sugar until smooth.
2. Add pumpkin puree and pumpkin pie spice and mix until smooth.
3. Fold in 4 oz of Cool Whip.
4. Place an even layer of angel food cake pieces into the bottom of the cups or jars you’re using.
5. Add an even layer of pumpkin cheesecake on top of the cake.
6. Top pumpkin cheesecake with a layer of cool whip.
7. Repeat steps 4-6. Sprinkle a little pumpkin spice or cinnamon on top.
8. Store trifles in fridge for 2-3 hours, or until ready to serve.
*You’ll only need about half (around 6-7 ounces) of an angel food cake.
Nutrition
- Serving Size: 1 Trifle
- Calories: 546
- Sugar: 53 g
- Sodium: 550.2 mg
- Fat: 23.6 g
- Carbohydrates: 78.5 g
- Protein: 8 g
- Cholesterol: 32.8 mg
