Pumpkin Spice Cheesecake Trifle
Description
Everyone will love this delicious, beautiful holiday pumpkin dessert. It's perfect for Thanksgiving. It's prepared with layers of spice cake, pumpkin and whipped cream and then drizzled with caramel.
Ingredients
1 1/4 c. pecan pieces, toasted, divided
15.25 oz. box spice cake mix, plus the eggs, water and oil to prepare
2 - 8 oz. cream cheese, softened
15 oz. can pumpkin
1 1/2 c. powdered sugar
2 t. pumpkin pie spice
3 tubs - 8 oz. frozen whipped topping, thawed
1 t. pure vanilla extract
16 oz. caramel sauce
Directions
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Preheat oven to 350 degrees.
Spread pecan pieces on a baking sheet in a single layer; toast in preheat oven for 6-8 minutes; set aside 1/4 c. for garnish. Cool.
Meanwhile, prepare cake according to package directions using the eggs, oil and water called for on the box, baking according to directions in a 13 x 9-inch baking pan. After baking, cool completely. Cut into 1 inch cubes.
In a large mixing bowl, use an electric mixer to beat together the cream cheese, pumpkin, powdered sugar, pumpkin pie spice and vanilla; whip for 2 minutes or until smooth, light and fluffy. Fold in 8 oz. whipped topping by hand.
Assembly: Layer one third of the cubed cake in the bottom of a large trifle bowl; drizzle with one third of the caramel sauce; sprinkle with one third of the pecans. Top with one half of the pumpkin cheesecake filling.
Arrange one third of the cake over the pumpkin filling; drizzle with one third of the caramel sauce; sprinkle with one third of the pecans; spread with one 8-oz whipped topping.
Arrange the remaining one third of the cake over the whipped topping; drizzle with the remaining one third of the caramel sauce and one third of the pecans. Spread with remaining pumpkin cheesecake filling.
Frost the top with remaining tub of whipped topping; arrange Ginger Snaps on top; sprinkle with pecans and/or a dusting of cinnamon.
Chill for several hours or overnight.
Refrigerate any leftovers.
12 servings.