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Pumpkin Cheesecake Mini Trifles

A delightful fall dessert featuring layers of pumpkin bread, creamy cheesecake filling, and crunchy gingersnap cookies, served in individual mini trifles.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pumpkin Bread
  • 1 loaf pumpkin bread, cubed
Cream Cheese
  • 16 ounces cream cheese, softened
Sugar
  • 1 cup sugar
Pumpkin Puree
  • 15 ounces pumpkin puree
Ginger Snap Cookies
  • 3 cups crushed ginger snap cookies, plus more for garnish
Frozen Whipped Topping
  • 16 ounces frozen whipped topping, thawed

Method
 

  1. Beat cream cheese and sugar until fluffy.
  2. Mix in pumpkin puree until smooth.
  3. Gently fold in half of the whipped topping.
  4. Layer pumpkin bread in trifle dishes, add cheesecake mixture, then sprinkle with crushed cookies.
  5. Top with remaining whipped topping and garnish with cookies and bread.

Notes

Chill for at least 4 hours before serving for best flavor.