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Pumpkin Trifles

MAKES 8 SERVINGS
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Ingredients Method

Ingredients
  

  • 1 cup canned pumpkin
  • 1 8-ounce container frozen nondairy whipped topping, thawed and divided
  • 1 cup confectioners’ sugar divided
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 8-ounce package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1 cup gingersnap cookie crumbs
  • Garnish: whipped cream pumpkin pie spice, gingersnaps

Method
 

  1. In a medium bowl, combine pumpkin, ½ container whipped topping, ½ cup confectioners’ sugar, pumpkin pie spice, cinnamon, and salt. Beat at medium speed with a mixer until well combined; set aside.
  2. In a medium bowl, combine cream cheese, remaining ½ container whipped topping, remaining ½ cup confectioners’ sugar, and vanilla extract. Beat at medium speed with a mixer until smooth.
  3. In small glasses, layer cream cheese mixture, gingersnap cookie crumbs, and pumpkin mixture. Garnish with whipped cream, pumpkin pie spice, and gingersnaps, if desired.