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..


*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.


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.


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.


(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..


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


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.


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.


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.



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