PUMPKIN TOFFEE TRIFLE

Pumpkin Toffee Trifle image

I wanted to use pumpkin for a quick party dessert. This twist on a cream cheese pie tastes divine when made ahead. It keeps well, too. -Jodie Jensen, Draper, Utah

Provided by Taste of Home

Time 25m

Yield 14 servings.

Number Of Ingredients 12

Ingredients

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed
1 package (11.3 ounces) toffee shortbread cookies, broken into pieces
1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed
1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided
1 cup milk chocolate English toffee bits, divided

Steps:

Beat cream cheese and sugar until blended; beat in pumpkin and spices and set aside. In another bowl, stir vanilla into whipped topping., In a 4-qt. glass bowl, layer half of each of the following: shortbread cookies, pumpkin mixture and ginger cookies. Drizzle with 1/4 cup caramel topping; top with half of the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.

Nutrition Facts : Calories 553 calories, Fat 32g fat (17g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 63g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.