No-Bake Pumpkin Cheesecake Mini Trifles
These individual portions make a perfect addition to a dessert bar. No-Bake Pumpkin Cheesecake Mini Trifles are delicious and gorgeous.From Good Housekeeping Magazine
Ingredients
- 1 8-oz. brick cream cheese, softened
- ½ c. packed dark brown sugar
- 1 15-oz. can pure pumpkin
- 1½ tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 2 c. heavy cream, cold
- 2 tbsp. plus ½ c. granulated sugar
- 2 c. crumbled ginger cookies or graham crackers
- 1¼ c. chopped candied nuts
Instructions
- With mixer on medium speed, beat cream cheese until fluffy. Gradually beat in brown sugar until smooth. Add pumpkin, vanilla and pumpkin pie spice. Mix until smooth, scraping side of bowl as needed; set aside. In separate bowl, with mixer on medium-high speed, beat cream until soft peaks form. Gradually beat in 2 tablespoons granulated sugar until stiff peaks form.
- In medium bowl, combine cookies and 1 cup chopped nuts; divide half among 8 parfait glasses. Divided half of pumpkin mixture among glasses, followed by half of whipped cream. Repeat layering of cookies, pumpkin and whipped cream. Cover and refrigerate at least 3 hours or up to 1 day.
- Line cookie sheet with foil. Spray foil with nonstick cooking spray. In small saucepan, heat 2 tablespoons water and remaining ½ cup granulated sugar to boiling on medium-high; cook until golden. Working quickly, stir in remaining ¼ cup nuts, then spread mixture onto prepared foil in thin layer. Cool completely. Break into small shards. To serve trifles, garnish with brittle.
Notes
What I'd Do Different Next Time
For those who want a quick dessert to take even less time to make, swapping out home made whipped cream for a store-bought brand and ready-made brittle are definitely options. (Nothing beats homemade though!)
