Easy Pumpkin Spiced Trifles

I came across this recipe about two months ago while lying on the beach in Brigantine New Jersey. I had just picked up a copy of Southern Lady Magazine Best of the Season Autumn issue, and was perusing through the pages when my sister spotted these autumn inspired pumpkin trifles.

Ingredients:

1 c. pumpkin (you can use canned)

1 8oz container of whipped topping thawed

1 c. confectioner's sugar divided

1 1/2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1/4 tsp. salt

1 8oz pkg cream cheese,softened

2 tsp vanilla extract

1 cup gingersnaps, crushed

Garnish: whipped cream, gingersnaps and pumpkin spice

In a medium bowl add the pumpkin, half of the whipped cream, 1/2 cup confectioner's sugar, pumpkin pie spice, cinnamon and salt. Beat with mixer until well blended and set aside. In another bowl combine the softened cream cheese, the other half of the whipped topping minus a few tablespoons, the remaining confectioner's sugar and vanilla extract. Beat on medium speed until smooth.

In individual glasses,  spoon in the cream cheese mixture, then top with a layer of crumbled cookies. Add the pumpkin mixture, top with a dollop of whipped cream topping, one cookie and a sprinkle of pumpkin pie spice.

And enjoy!!!

I saved the unused pumpkin to make pumpkin ravioli in a butter sage sauce for lunch...Yum!!

XO

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