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Easy, No-Bake Pumpkin Cheesecake Trifle

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A delightful dessert featuring layers of pumpkin cheesecake filling, creamy Cool Whip, and crumbly graham cracker crust that’s perfect for fall gatherings.

Ingredients

Scale
  • 4 cups finely crushed graham crackers
  • 3/4 cup melted butter
  • 16 oz cream cheese (room temperature)
  • 1½ cup powdered sugar
  • ½ cup milk
  • 1 tbsp vanilla extract
  • 3 (3.4 oz) packages of instant vanilla pudding
  • 4 cups milk (for pudding)
  • 24 oz canned pumpkin
  • 2 tbsp pumpkin pie spice
  • 3½ cups Cool Whip

Instructions

  1. Prepare the Graham Cracker Crust: In a large bowl, combine the finely crushed graham crackers and melted butter. Mix well until the crumbs are evenly coated.
  2. Layer the Crust: Take a trifle dish and press a portion of the graham cracker mixture evenly at the bottom.
  3. Make the Pumpkin Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and ½ cup of milk. Mix until well combined.
  4. Prepare the Pudding: In another bowl, whisk together the instant vanilla pudding mix and 4 cups of milk until it thickens.
  5. Incorporate Pumpkin: Gently fold in the canned pumpkin and pumpkin pie spice into the cream cheese mixture until fully combined.
  6. Layer the Trifle: Start by adding a layer of the pumpkin cheesecake filling over the graham cracker crust. Then, layer with some of the Cool Whip, and repeat until you reach the top of your dish.
  7. Finish with Cool Whip: Top it off with a generous layer of Cool Whip and reserve graham cracker crumbs for garnish.
  8. Chill: Place your trifle in the fridge for at least 240 minutes (or overnight).

Notes

Best served directly from the trifle dish, showcasing the layers. Can be garnished with extra pumpkin pie spice or caramel sauce if desired.

Nutrition

Keywords: pumpkin, dessert, trifle, no-bake, fall recipe

Find it online: https://platefulkitchen.com/minute-no-bake-pumpkin-cheesecake-trifle-layered/