Sunday, September 29, 2013

Pumpkin Cheesecake Trifle

I really, really, really wanted something sweet the other day and since it’s Autumn, that something needed to contain pumpkin. The only problem was that I really didn’t have a lot of time to start cracking eggs and warming the oven so I came up with a plan. I would make something quick, easy, and absolutely no bake. This is what I came up with …

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Here are the ingredients..

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*missing from this photo: Pumpkin pie spice

So first up, you mix 1 large box or 2 small boxes of vanilla instant pudding with 2 Cups of cold milk and let set up for just a few minutes, then add in 2 teaspoons of pumpkin pie spice and 1 can of pumpkin. Set it back in the fridge and let set until you’re ready for it.

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Next, mix one, room temperature block of cream cheese with 2 cups of powdered sugar and half a container of cool whip and set that aside.

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Finally, grab a trifle dish or in my case..a 7 x 9 inch glass Pyrex baking dish and line the bottom of the dish with Ginger Snaps.

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(You could crush these up and make a more “crust-like” layer, but I was thinking it was quicker this way.)

Get all of your ingredients lined up..

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..and start layering, starting with half the cream cheese mixture, then half the pudding mixture and then more Ginger Snaps.

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Make sure when you are spreading the layers that you get them all the way to the edge so you have a very pretty layering effect on the side of your dish.

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Start all over again with the remaining ingredients. On the very top spread the last half of the cool whip and sprinkle with some crushed up Ginger Snaps.

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Pop back in the fridge for a few minutes and then you’re ready to serve.

It’s super simple and super yummy and really hits the spot with that pumpkin craving without all the baking.

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Happy Sunday.

Love,

Val

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