Pumpkin Pie Cheesecake Trifle
A creamy, no-bake pumpkin cheesecake trifle layered with crunchy cookies and fluffy whipped topping — a simple, cozy fall dessert everyone will love! Ready in just 20 minutes.
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Ingredients
- (1) 30 oz. cans of Libby’s Pumpkin Pie Mix
- 2 cups of Biscoff Cookies (crumbled)
- 8 oz. of Cream Cheese
- ¾ cup of Caramel Coffee Creamer
- 8 oz. of Cool Whip
- (1) 1 oz. package of Cheesecake Pudding Mix
- Additional Cool Whip (for topping)
- Extra Biscoff Cookies (for topping)
- Pumpkin Pie Spice (for topping)
Instructions
- Start by adding your cream cheese, creamer, pudding mix, and cool whip to a large mixing bowl.
- Mix on high until smooth. Place mixture into a piping bag. Fill each jar ⅓ of the way with cheesecake mixture.
- Place crumbled cookies on top of the cheesecake layer, fill the jar a little over half way.
- Place pumpkin pie mixture into a piping bag and fill each jar the rest of the way.
- Top each jar with cool whip, a dash of pumpkin pie spice, and one cookie.
- Serve chilled and enjoy! The perfect fall treat.
Servings: 8 jars
Calories: 350kcal