Easy-peasy pumpkin cheesecake trifles
by Lindsay Weiss posted in Life
I ate one of these for dessert last night and breakfast this morning, so I can double vouch that they are good. I especially love them because I whipped them up in a 20-minute pocket of time I had in between carpool runs. Super fast and easy, and so darn pretty to boot.
The cheesecake mixture is just a simple cream cheese and pumpkin mixture sweetened with sugar and pumpkin pie spice. You fold in some whipped topping to lighten it up a bit and layer it with a nice thick spoonful of buttery graham cracker crumbs.
These would be beautiful in martini glasses too -- I wish I had thought of it!
Easy Pumpkin Cheesecake Trifles 1 8oz package cream cheese, softened
1 cup pumpkin puree
1 tub (3 cups) whipped topping, divided
1/2 cup sugar
1/2 tsp pumpkin pie spice
2 cups graham cracker crumbs
4 tbsp butter, melted
In a medium bowl, beat softened cream cheese and sugar. Add in pumpkin puree and pumpkin pie spice and beat until thoroughly combined. Fold 2 1/2 cups whipped topping into pumpkin cream cheese mixture. Refrigerate for 30 min.
Combine graham cracker crumbs with melted butter. Layer pumpkin cheesecake and graham cracker crumbs and top with remaining whipped topping. Serve immediately.
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