Pumpkin
Parfaits
12 Biscoff Cookies, crushed into crumbs
1 tablespoon butter, melted
8 oz. cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
½ cup sugar
2 tbsp. brown sugar
1 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp.nutmeg
1 large tub (12 oz) whipped topping, thawed, divided
Directions:
1.
In a
medium bowl, combine Biscoff cookie crumbs and butter. Divide the crumbs into the bottoms of your
trifle glasses. Gently press crumbs to
form an even layer crust.
2.
In a large bowl with an electric mixer, beat
cream cheese until smooth. Add pumpkin,
vamilla, sugar , brown sugar, cinnamon, ginger and nutmeg. Beat until well combined and creamy.
3.
Use a spatula to fold in half of the whipped
topping. Gently combine ingredients
until no streaks remain.
4.
To assemble the trifles: Pipe or spoon a layer of pumpkin cheese onto
the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the
top of the glass or jar.
5.
Store trifles in the refrigerator until ready to
serve. If desired, garnish with cookie
crumbs.
