- 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