Trifles are such fun to put together and they always look so pretty and fancy, as though you spent hours making them. This Pumpkin Cheesecake Trifle with Gingersnaps recipe is super simple to make. And it tastes great, too!
Gather your ingredients so that you have everything close at hand on the counter or table.
Crumble the gingersnaps into small pieces, leaving some cookies whole for layering and garnishing. Place the crumbled cookies in a small bowl. Set aside until ready to use.
Prepare the Pumpkin Cheesecake Pudding
In a large mixing bowl, cream the softened cream cheese.
Add in the instant French vanilla pudding and whole milk. Mix until creamy.
In a medium bowl, whisk together the pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, ginger, nutmeg, and cloves. Mix well. Stir into the pudding mixture until combined.
Last, with a rubber spatula, fold in 8 oz whipped topping until everything is mixed together.
Assemble the Trifle Dessert
Once you have the pumpkin pudding prepared, you are ready to assemble the trifle. Begin by sprinkling one-third of the crumbled cookies and praline pecans on the bottom of the trifle dish.- I chose to add whole cookies tipped upright along the bottom edge of the trifle dish, but this is not necessary. If desired, simply place a third of the crushed cookies on the bottom for the first layer.
Next, spoon half of the pumpkin pudding on top of the gingersnaps. Carefully spread the pudding to the edge of the dish.
Top the pumpkin pudding with half of the remaining whipped topping. Again, carefully spread to the edge of the dish.
Repeat these layers - 1/3 of the gingersnaps and praline pecans, the remaining pumpkin pudding, and the remaining whipped topping.
Finish by sprinkling the remaining gingersnaps and praline pecans on the top of the dessert. At this point, you should be near the top of the dish.
Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is even better as the flavors will meld even more, giving the mixture time to soak into the gingersnaps.
Serve large spoonfuls into small bowls or dishes. Garnish with extra cookie halves, if desired. This recipe will serve 16-18 people.
Refrigerate leftovers in a covered container for up to 4 days.