Name: Pumpkin Toffee Trifle
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2 packages (8 ounces each) cream cheese, softened -; 3/4 cup sugar -; 1 can (15 ounces) pumpkin -; 2 tablespoons ground cinnamon -; 2 teaspoons ground nutmeg -; 1/2 teaspoon ground cloves -; 2 teaspoons vanilla extract -; 1 carton (16 ounces) frozen whipped topping, thawed -; 1 package (11.3 ounces) toffee shortbread cookies, broken into pieces -; 1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed -; 1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided -; 1 cup milk chocolate English toffee bits, divided -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Toffee Trifle

1. 2 packages (8 ounces each) cream cheese, softened -

2. 3/4 cup sugar -

3. 1 can (15 ounces) pumpkin -

4. 2 tablespoons ground cinnamon -

5. 2 teaspoons ground nutmeg -

6. 1/2 teaspoon ground cloves -

7. 2 teaspoons vanilla extract -

8. 1 carton (16 ounces) frozen whipped topping, thawed -

9. 1 package (11.3 ounces) toffee shortbread cookies, broken into pieces -

10. 1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed -

11. 1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided -

12. 1 cup milk chocolate English toffee bits, divided -

How to cook deliciously - Pumpkin Toffee Trifle

1. Stage

Beat cream cheese and sugar until blended. Beat in pumpkin and spices; set aside. In another bowl, stir vanilla into whipped topping.

2. Stage

In a 4-qt. glass bowl, layer half each of the shortbread cookie pieces, pumpkin mixture and crushed ginger cookies. Drizzle with 1/4 cup caramel topping; top with half the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.