0 hours 40 mins
- 8 oz cream cheese, softened (low fat is okay)
- 1/2 cup brown sugar
- 1 and 1/4 cup pumpkin
- 1 and 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 4 cups sweetened whipped cream or whipped topping, divided
- 1 and 1/2 cups cookie chips, crushed
- 2 T butter
Step 1: With a mixer, beat together softened cream cheese and brown sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and beat again until smooth. Fold in 2 cups of the whipped cream. To make the cookie layer, pour the melted butter over the crushed cookie chips and stir until coated.
Step 2: To assemble the trifles, press about 3 T off the cookie layer into the bottom of a mini trifle bowl or other similar glass serving container. Top with an 8th of the pumpkin cheesecake mixture and then and 8th of the remaining whipped cream. Repeat the layers ending with a pretty swirl of whipped cream topped with a whole cookie chip.
Step 3: These are best when served within an hour after making while the cookie chips still have their crunch. You can make them the day ahead but be warned the cookie chips will absorb some of the liquid, giving them a softer texture, which is still delicious.