Gourmet Mini Pumpkin Trifles - Gina's Southern Style

  • 8 oz package cream cheese, softened
  • ¼ cup powdered sugar
  • ½ cup Gina's Southern Style Gourmet Pumpkin Spread
  • ½ tsp. pumpkin pie spice
  • 12 oz frozen whipped topping
  • 10 oz package gingersnap cookies, crushed

Beat cream cheese and powdered sugar until smooth

Add pumpkin spread and pumpkin pie spice and mix until smooth

Fold in 4 ounces of frozen whipped topping

Place 1 teaspoon crushed gingersnap cookies in the bottom of each shot glass

Add 1 tablespoon of pumpkin cheesecake mixture on top of crushed gingersnap cookies.

Add another teaspoon of ginger snap cookies and another tablespoon of cheesecake mixture.

Top with 1 tablespoon of frozen whipped topping and sprinkle additional ginger snap cookies on top.

Store trifles in the refrigerator for 2 hours or until ready to serve.

Makes 6 trifles

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