Pumpkin Cheesecake Trifle

Pumpkin Cheesecake Trifle

Linkie Marais' Pumpkin Cheesecake Trifle



  • 1 (8 oz.) Cream Cheese (room temperature)
  • 1 cup Pumpkin
  • 2/3 cups Sweetened Condensed Milk
  • 1/8 tsp. Nutmeg
  • ½ tsp. Cinnamon
  • 1/8 tsp. Allspice
  • Pinch of Ginger
  • 1 (8 oz.) Container of Whipped Topping (cool whip)
  • Gingersnap Cookies



  1. With a mixer, beat the cream cheese until smooth, then add the pumpkin and sweetened condensed milk. Mix until smooth.
  2. Add the spices and mix until incorporated.
  3. Fold half of the whipped topping into the mixture.
  4. Add the whipped topping into and the pumpkin mixture into separate pastry bags (you can use a Ziplock bag if you don’t have pastry bags).
  5. In the glasses of your choice (I use daiquiri glasses), start layering the pumpkin mixture, whipped topping and ginger snap cookies. Continue this until the glasses are full.
  6. Enjoy cold!