The perfect dessert for entertaining in the fall.  Our pumpkin cheesecake trifle is gorgeous and delicious with it's layers of angel food cake, pumpkin cheesecake and whipped topping.

Yields10 Servings

 8 oz cream cheese, room temperature
 ½ cup sugar
 ¾ cup pumpkin puree
 ½ tsp pumpkin pie spice
 12 oz cool whip, divided
 1 angel food cake, cut into pieces *

1

Beat cream cheese and sugar until smooth. Add pumpkin puree and pumpkin pie spice and continue beating until smooth.

2

Fold in 4 oz. of Cool Whip.

3

Place an even layer of angel food cake pieces into the bottom of a trifle bowl. Add an even layer of pumpkin cheesecake on top. Top with a layer of cool whip. Repeat.

4

Top with dabs of cool whip or use Redi-Whip out of a can. Sprinkle with pumpkin spice on top. Store in refrigerator for 2-3 hours or until ready to serve.

Ingredients

 8 oz cream cheese, room temperature
 ½ cup sugar
 ¾ cup pumpkin puree
 ½ tsp pumpkin pie spice
 12 oz cool whip, divided
 1 angel food cake, cut into pieces *

Directions

1

Beat cream cheese and sugar until smooth. Add pumpkin puree and pumpkin pie spice and continue beating until smooth.

2

Fold in 4 oz. of Cool Whip.

3

Place an even layer of angel food cake pieces into the bottom of a trifle bowl. Add an even layer of pumpkin cheesecake on top. Top with a layer of cool whip. Repeat.

4

Top with dabs of cool whip or use Redi-Whip out of a can. Sprinkle with pumpkin spice on top. Store in refrigerator for 2-3 hours or until ready to serve.

Pumpkin Cheesecake Trifle