Ready to embrace the cozy flavors of fall? As the air turns crisp and leaves begin to change, there’s nothing quite like a comforting trifle to capture the season’s essence. From spiced apple layers to pumpkin-spiced delights, these 18 recipes are your ticket to deliciously seasonal desserts. Let’s dive into these warm, inviting creations that are perfect for sharing—or savoring all to yourself!
Pumpkin Spice Trifle with Gingerbread Cake
Whew, did someone crank the holiday cheer dial to eleven? This Pumpkin Spice Trifle with Gingerbread Cake is the edible equivalent of a festive sweater party—unapologetically cozy, spiced to perfection, and guaranteed to steal the spotlight at any gathering. It’s the dessert that whispers ‘holiday magic’ while boldly delivering layers of warm, comforting flavor in every spoonful.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 1 box gingerbread cake mix (or homemade batter)
– 1 (15 oz) can pumpkin puree
– 1 (8 oz) package cream cheese, softened
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 tsp pumpkin pie spice
– 1 tsp vanilla extract
– 1/4 cup chopped pecans, for garnish (optional, for crunch)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Prepare the gingerbread cake mix according to package directions, then pour the batter into the pan.
3. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
4. While the cake cools, beat the softened cream cheese in a large bowl with an electric mixer on medium speed for 1 minute until smooth.
5. Add the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract to the cream cheese, then mix on low speed for 2 minutes until fully combined and creamy.
6. In a separate bowl, whip the heavy cream on high speed for 3–4 minutes until stiff peaks form. Tip: Chill the bowl and beaters beforehand for faster whipping.
7. Gently fold the whipped cream into the pumpkin mixture until no white streaks remain, being careful not to deflate the cream.
8. Crumble the cooled gingerbread cake into bite-sized pieces using your hands or a fork. Tip: For easier crumbling, freeze the cake for 10 minutes first.
9. In a trifle bowl or large glass dish, layer half of the cake pieces, then half of the pumpkin cream mixture. Repeat with the remaining cake and cream.
10. Sprinkle the top with chopped pecans, if using, for added texture. Tip: Toast the pecans in a dry skillet over medium heat for 5 minutes to enhance their flavor.
11. Cover and refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld.
Dive into this dessert and savor the contrast of moist, spiced gingerbread against the velvety pumpkin cream—it’s like a holiday hug in a bowl. Serve it chilled with a dusting of cinnamon or alongside a hot coffee for the ultimate cozy treat.
Apple Cinnamon Caramel Trifle
Yikes, if your holiday dessert table had a personality contest, this Apple Cinnamon Caramel Trifle would win ‘Most Likely to Disappear First.’ It’s a glorious, no-bake mess of spiced apples, fluffy cake, and gooey caramel that basically screams ‘celebrate everything.’
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large Granny Smith apples, peeled and diced (about 4 cups)
– 1/4 cup unsalted butter
– 1/2 cup packed light brown sugar
– 2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 (16 oz) store-bought pound cake, cut into 1-inch cubes (or homemade, if you’re feeling fancy)
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 tsp pure vanilla extract
– 1 (12 oz) jar store-bought caramel sauce, slightly warmed for easier drizzling
– Optional: 1/2 cup chopped toasted pecans for crunch
Instructions
1. In a large skillet over medium heat, melt the 1/4 cup unsalted butter until it bubbles lightly, about 1 minute.
2. Add the 4 cups of diced apples and cook, stirring occasionally, until they just begin to soften, about 5 minutes. (Tip: Don’t overcook—you want a bit of bite, not applesauce!)
3. Sprinkle in the 1/2 cup brown sugar, 2 tsp cinnamon, and 1/4 tsp nutmeg, stirring constantly until the sugar dissolves and coats the apples, about 2 minutes. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla. Use an electric mixer on high speed to beat until stiff peaks form, about 3–4 minutes. (Tip: Chill your bowl and beaters first for faster, fluffier whipped cream.)
5. Begin assembling in a 3-quart trifle dish or large glass bowl: layer half of the pound cake cubes evenly on the bottom.
6. Spoon half of the warm apple mixture over the cake, spreading it gently.
7. Drizzle half of the caramel sauce (about 6 oz) over the apples in a zigzag pattern.
8. Spread half of the whipped cream over the caramel layer, smoothing it with a spatula.
9. Repeat the layers once more with the remaining cake, apples, caramel, and whipped cream. (Tip: For a clean presentation, wipe the inside of the dish between layers with a damp cloth.)
10. If using, sprinkle 1/2 cup toasted pecans over the top for a nutty crunch.
11. Cover loosely with plastic wrap and refrigerate for at least 2 hours before serving to let the flavors meld.
Wow, this trifle is a textural dream—soft cake, tender apples, pillowy cream, and that caramel ooze that makes every spoonful irresistible. Serve it straight from the fridge in big scoops, or get fancy with individual glasses for a dinner party showstopper that’ll have everyone asking for seconds (and the recipe!).
Maple Pecan Sweet Potato Trifle
Kick your holiday dessert game up a notch with this Maple Pecan Sweet Potato Trifle, a layered masterpiece that’s basically a hug in a bowl. It’s the perfect way to use up those leftover sweet potatoes, transforming them into a creamy, crunchy, and utterly irresistible treat that’ll have your guests begging for the recipe—and maybe a second helping.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 3 cups mashed sweet potatoes, cooled (from about 2 lbs roasted)
– 1 (8 oz) package cream cheese, softened to room temperature
– 1/2 cup pure maple syrup, plus 2 tbsp for drizzling
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 cup heavy whipping cream
– 1 tsp vanilla extract
– 1 (14 oz) store-bought pound cake, cut into 1-inch cubes (or homemade, if you’re feeling fancy)
– 1 cup chopped pecans, toasted
Instructions
1. Preheat your oven to 400°F. Pierce 2 lbs of sweet potatoes all over with a fork, place them on a baking sheet, and roast for 45 minutes until tender when pierced with a knife.
2. Let the sweet potatoes cool completely, then peel and mash them with a fork or potato masher until smooth to yield 3 cups.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 minute until creamy.
4. Add the mashed sweet potatoes, 1/2 cup maple syrup, cinnamon, and nutmeg to the bowl, and beat on low speed for 2 minutes until fully combined and fluffy.
5. In a separate chilled bowl, pour in the heavy whipping cream and vanilla extract, then whip with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
6. Gently fold the whipped cream into the sweet potato mixture using a spatula until no white streaks remain, being careful not to deflate the air.
7. Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned, then set aside to cool.
8. In a trifle dish or large glass bowl, layer half of the pound cake cubes evenly across the bottom.
9. Spread half of the sweet potato mixture over the cake layer, then sprinkle with half of the toasted pecans.
10. Repeat the layers with the remaining pound cake, sweet potato mixture, and pecans.
11. Drizzle the top with the remaining 2 tbsp of maple syrup for a glossy finish.
12. Cover and refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and the cake to soften.
So, what’s the final verdict? This trifle boasts a dreamy texture where the velvety sweet potato cream meets the soft, syrup-soaked cake and the satisfying crunch of pecans. Serve it chilled straight from the fridge, or get creative by topping individual portions with a dollop of extra whipped cream and a sprinkle of cinnamon for a festive touch that’s sure to steal the show at any gathering.
Spiced Pear and Cranberry Trifle
Hark! The holiday season is upon us, and your dessert table is probably screaming for something that isn’t just another sugar cookie. Enter this glorious, layered masterpiece that’s basically a festive party in a bowl—spiced pears and tart cranberries mingling with creamy goodness and cakey bits. It’s the showstopper that requires minimal oven time but delivers maximum ‘wow’ factor, perfect for when you want to impress without the stress.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 3 ripe but firm pears, peeled and diced (about 2 cups)
– 1 cup fresh or frozen cranberries
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup water
– 1 (16 oz) store-bought pound cake, cut into 1-inch cubes (or homemade if you’re feeling fancy)
– 2 cups heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– 1/2 cup toasted pecans, chopped (optional for crunch)
Instructions
1. In a medium saucepan over medium heat, combine the diced pears, cranberries, granulated sugar, cinnamon, nutmeg, and water.
2. Cook the mixture, stirring occasionally, for 10–12 minutes until the pears are tender and the cranberries have burst, creating a syrupy sauce. Tip: Don’t overcook—you want some texture left in the pears for a pleasant bite.
3. Remove the saucepan from the heat and let the spiced fruit mixture cool completely to room temperature, about 15 minutes.
4. While the fruit cools, arrange half of the pound cake cubes in an even layer at the bottom of a large trifle bowl or serving dish.
5. Spoon half of the cooled spiced pear and cranberry mixture over the cake layer, spreading it evenly with a spatula.
6. In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
7. Using an electric mixer on medium-high speed, whip the cream mixture for 3–4 minutes until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand to help the cream whip faster and hold its shape better.
8. Spread half of the whipped cream over the fruit layer in the trifle bowl, smoothing it with a spoon or offset spatula.
9. Repeat the layers: add the remaining pound cake cubes, then the rest of the spiced fruit mixture, and top with the remaining whipped cream.
10. Sprinkle the toasted pecans evenly over the top for garnish, if using. Tip: Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant—this enhances their flavor and adds a delightful crunch.
11. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld and the cake to soften.
Just imagine diving into this trifle: the creamy layers melt into the spiced, jammy fruit, while the cake soaks up all those festive juices for a texture that’s both lush and satisfyingly soft. Serve it chilled in pretty glasses for individual portions, or let guests scoop straight from the bowl—it’s a merry mess worth making!
Caramel Apple Cheesecake Trifle
Ever had that moment when you’re torn between a gooey caramel apple and a creamy cheesecake? Enter this glorious mash-up that’s basically a dessert party in a bowl—no fancy baking skills required, just a serious appetite for fun.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (8 oz) package cream cheese, softened to room temperature for easy mixing
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream, chilled for better peaks
– 2 cups diced apples (like Granny Smith for tartness), peeled and cored
– 1/2 cup caramel sauce, store-bought or homemade, plus extra for drizzling
– 1 (14 oz) package pound cake, cut into 1-inch cubes (stale cake works great here)
– 1/2 cup chopped pecans, toasted lightly for crunch
Instructions
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
2. Add the granulated sugar and vanilla extract to the cream cheese, and beat on medium-high speed until fully combined and fluffy, about 2 minutes.
3. In a separate chilled bowl, whip the heavy whipping cream with the mixer on high speed until stiff peaks form, which takes 3–4 minutes; tip: chill your bowl and beaters beforehand for faster whipping.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain, being careful not to deflate the cream.
5. In a medium bowl, toss the diced apples with 2 tablespoons of the caramel sauce to coat them evenly; this prevents browning and adds flavor.
6. In a trifle dish or large glass bowl, layer half of the pound cake cubes evenly across the bottom.
7. Spoon half of the cream cheese mixture over the pound cake layer, spreading it gently with the back of a spoon.
8. Scatter half of the caramel-coated apples over the cream cheese layer.
9. Drizzle 2 tablespoons of caramel sauce over the apples in a zigzag pattern.
10. Sprinkle half of the chopped pecans evenly over the caramel.
11. Repeat the layers with the remaining pound cake, cream cheese mixture, apples, caramel sauce, and pecans in the same order.
12. Cover the trifle with plastic wrap and refrigerate for at least 2 hours to let the flavors meld; tip: overnight chilling makes it even better.
13. Before serving, drizzle extra caramel sauce over the top for a glossy finish, and garnish with a few apple slices if desired; tip: use a spoon to dig all the way down for perfect layers in each serving.
Zesty and dreamy, this trifle boasts a luscious creamy texture with pops of tart apple and crunchy pecans, all swirled in sweet caramel. Serve it straight from the fridge in clear glasses to show off those gorgeous layers, or scoop it into bowls for a cozy fall gathering—it’s so good, you might just skip the main course!
Chocolate Hazelnut Pumpkin Trifle
Yikes, it’s that time of year again—when your kitchen counter is overrun with pumpkin puree and your sweet tooth is screaming for something spectacular. Enter this Chocolate Hazelnut Pumpkin Trifle, a dessert so decadently layered it’ll make your holiday spread look like it was styled by a pastry chef (even if you’re just winging it in your pajamas). Think of it as the cozy, no-fuss lovechild of a pumpkin pie and a chocolate-hazelnut spread, all piled high in a glass dish for maximum drama.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– 1 (8 oz) package cream cheese, softened to room temperature
– 1 cup powdered sugar, sifted to avoid lumps
– 1 tsp vanilla extract
– 1 cup heavy whipping cream, chilled
– 1 (13 oz) jar chocolate hazelnut spread (like Nutella)
– 1 (14 oz) package ginger snap cookies, roughly crushed
– ½ cup chopped hazelnuts, toasted for extra crunch
Instructions
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 minute until smooth and creamy.
2. Add the pumpkin puree to the cream cheese and beat on low speed for 30 seconds just until combined—overmixing can make it watery.
3. Gradually add the sifted powdered sugar and vanilla extract to the pumpkin mixture, beating on low speed for 1 minute until fully incorporated and fluffy.
4. In a separate chilled bowl, whip the heavy whipping cream with the electric mixer on high speed for 2–3 minutes until stiff peaks form; tip: chill your bowl and beaters beforehand for faster whipping.
5. Gently fold the whipped cream into the pumpkin mixture using a spatula until no white streaks remain, being careful not to deflate the air.
6. Spoon half of the pumpkin cream mixture into the bottom of a 3-quart trifle dish or large glass bowl, spreading it into an even layer.
7. Dollop half of the chocolate hazelnut spread over the pumpkin layer, then use a knife to swirl it gently for a marbled effect.
8. Sprinkle half of the crushed ginger snap cookies evenly over the chocolate hazelnut layer to add a spicy crunch.
9. Repeat the layers with the remaining pumpkin cream, chocolate hazelnut spread, and crushed cookies in the same order.
10. Top the trifle with the toasted chopped hazelnuts, pressing them lightly so they stick.
11. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to let the flavors meld and the cookies soften slightly.
Kick back and admire your masterpiece—this trifle is a textural dream with creamy pumpkin, rich chocolate swirls, and a cookie crunch that’ll have everyone scooping seconds. Serve it straight from the fridge in individual glasses for a fancy touch, or just grab a spoon and dive into the dish; it’s so indulgent, you might forget there’s no baking required!
Brown Butter Pumpkin Trifle with Candied Pecans
Dare we say it? This dessert is the holiday hero you never knew you needed—a luscious, layered masterpiece that’s basically a hug in a bowl, with brown butter adding a nutty, toasty twist that’ll make you forget every boring pumpkin pie you’ve ever met. It’s rich, creamy, and packed with cozy spices, topped with crunchy candied pecans for that perfect sweet-salty finish.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup unsalted butter (for browning; use high-quality for best flavor)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, at room temperature (for easier mixing)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense cake)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups heavy whipping cream, chilled (for fluffy whipped cream)
- 1/4 cup powdered sugar (for sweetening whipped cream)
- 1 cup pecan halves (for candying; raw works best)
- 1/4 cup water
- 1/2 cup granulated sugar (for candying pecans)
- 1/4 teaspoon salt (for candied pecans; enhances sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan lightly.
- In a medium saucepan over medium heat, melt 1 cup unsalted butter, swirling occasionally, until it turns golden brown and smells nutty, about 5-7 minutes; remove from heat immediately to prevent burning and let cool slightly. Tip: Watch closely as butter can go from browned to burnt in seconds!
- In a large mixing bowl, whisk together 1 cup granulated sugar, 1/2 cup light brown sugar, and 4 large eggs until smooth and slightly fluffy, about 2 minutes.
- Stir in the cooled brown butter, 1 teaspoon vanilla extract, and 1 (15-ounce) can pumpkin puree until fully combined.
- In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan and bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack, then crumble it into bite-sized pieces. Tip: Cooling ensures the cake holds its structure when layered.
- While the cake cools, make the candied pecans: In a small skillet over medium heat, combine 1/2 cup granulated sugar and 1/4 cup water, stirring until the sugar dissolves and the mixture bubbles, about 3-4 minutes.
- Add 1 cup pecan halves and 1/4 teaspoon salt, stirring constantly until the pecans are coated and the sugar crystallizes, about 2-3 minutes; spread on parchment paper to cool and harden.
- In a chilled bowl, whip 2 cups heavy whipping cream and 1/4 cup powdered sugar with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. Tip: Chill the bowl and beaters beforehand for faster whipping.
- In a trifle bowl or large glass dish, layer half of the crumbled cake, half of the whipped cream, and half of the candied pecans; repeat with the remaining layers.
- Chill the assembled trifle in the refrigerator for at least 1 hour before serving to let the flavors meld.
Buttery, spiced cake layers meld with airy whipped cream and crunchy pecans for a dessert that’s decadently smooth with a satisfying bite. Serve it in clear glasses to show off those gorgeous layers, or scoop it straight from the bowl for a cozy, family-style treat that’s sure to steal the spotlight at any gathering.
Chai-Spiced Pear and Vanilla Trifle
Just when you thought holiday desserts couldn’t get any cozier, this chai-spiced pear and vanilla trifle swoops in like a festive superhero in a trifle bowl. It’s the dessert equivalent of your favorite holiday sweater—comforting, spiced to perfection, and guaranteed to spark joy (and maybe a little friendly plate-licking).
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 4 ripe pears, peeled and diced (about 3 cups)
– 2 cups heavy cream
– 1 (14 oz) package vanilla pudding mix
– 1 (16 oz) store-bought pound cake, cubed (or homemade if you’re feeling ambitious)
– 1 cup chai concentrate
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp ground cloves
– 1/4 cup granulated sugar
– 1 tbsp unsalted butter
Instructions
1. Melt 1 tbsp unsalted butter in a large skillet over medium heat.
2. Add 4 diced pears and 1/4 cup granulated sugar to the skillet, stirring to coat.
3. Cook the pears for 8-10 minutes, stirring occasionally, until they soften and release juices—they should be tender but not mushy.
4. Stir in 1 tsp ground cinnamon, 1/2 tsp ground cardamom, and 1/4 tsp ground cloves, cooking for 1 more minute to bloom the spices.
5. Remove the skillet from heat and let the pears cool slightly while you prepare other components.
6. In a medium bowl, whisk together 1 package vanilla pudding mix and 1 cup chai concentrate until smooth and thickened, about 2 minutes.
7. In a separate large bowl, whip 2 cups heavy cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes—don’t over-whip or it’ll turn grainy.
8. Gently fold the whipped cream into the pudding mixture until just combined to create a light, fluffy chai-vanilla cream.
9. Arrange a layer of cubed pound cake in the bottom of a trifle dish or large glass bowl.
10. Spoon half of the cooked pears over the cake layer, spreading evenly.
11. Top with half of the chai-vanilla cream, smoothing it with a spatula.
12. Repeat the layers with remaining cake, pears, and cream.
13. Cover the trifle and refrigerate for at least 2 hours to allow flavors to meld and the cake to soften.
Zesty with spice and lush with creamy texture, this trifle is a holiday showstopper that whispers “comfort” with every spoonful. Serve it chilled in individual glasses for a festive touch, or let guests dive spoon-first into the big bowl—it’s dessert democracy at its finest!
Toasted Marshmallow Sweet Potato Trifle
Kick off your holiday dessert game with a creation that’s basically a cozy campfire in a bowl—if that campfire were layered with sweet potatoes, marshmallows, and all the creamy, dreamy goodness you crave. This toasted marshmallow sweet potato trifle is the ultimate mash-up of holiday tradition and playful indulgence, guaranteed to make your taste buds do a happy dance.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 large sweet potatoes (about 2 lbs), peeled and cubed
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup heavy cream
– 1 tsp vanilla extract
– 8 oz cream cheese, softened to room temperature
– 1/2 cup powdered sugar
– 2 cups mini marshmallows
– 1/4 cup graham cracker crumbs (for garnish, optional)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the peeled and cubed sweet potatoes on the baking sheet in a single layer.
3. Roast the sweet potatoes for 25–30 minutes until they are fork-tender and lightly caramelized at the edges.
4. Transfer the roasted sweet potatoes to a large mixing bowl and mash them with a potato masher until smooth.
5. Stir in the granulated sugar, melted butter, cinnamon, nutmeg, and salt until fully combined.
6. In a separate bowl, whip the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
7. In another bowl, beat the softened cream cheese and powdered sugar together until creamy and lump-free.
8. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling.
9. In a trifle dish or large glass bowl, spread half of the sweet potato mixture evenly across the bottom.
10. Top with half of the cream cheese filling, spreading it smoothly with a spatula.
11. Sprinkle 1 cup of mini marshmallows evenly over the cream cheese layer.
12. Repeat the layers with the remaining sweet potato mixture, cream cheese filling, and the last 1 cup of mini marshmallows.
13. Set your oven to broil on high and place the trifle under the broiler for 1–2 minutes until the marshmallows are golden brown and toasted—watch closely to avoid burning.
14. Remove from the oven and let cool for 10 minutes before serving.
15. Garnish with graham cracker crumbs if desired for an extra crunch.
Heavenly layers of spiced sweet potato and creamy filling meld into a dessert that’s both rich and airy, with those toasted marshmallows adding a gooey, caramelized finish. Serve it warm in individual jars for a festive touch, or scoop it straight from the bowl—it’s so indulgent, you might just skip the main course!
Gingerbread and Eggnog Trifle
Let’s be honest—holiday desserts should be as extra as your aunt’s sweater collection, and this Gingerbread and Eggnog Trifle is here to deliver. Imagine spiced gingerbread, creamy eggnog custard, and a cloud of whipped cream all piled into one glorious, no-bake masterpiece that’s basically a holiday party in a bowl. It’s the dessert that says ‘festive’ without requiring a pastry degree.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (14-ounce) store-bought gingerbread loaf, cut into 1-inch cubes (or homemade if you’re feeling ambitious)
– 2 cups prepared eggnog, chilled (full-fat for maximum richness)
– 3 large egg yolks
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground nutmeg, plus extra for garnish
– 1 cup heavy whipping cream, cold
– 2 tablespoons powdered sugar
– 1/2 cup crushed gingersnap cookies, for topping (optional but highly recommended)
Instructions
1. In a medium saucepan, whisk together the eggnog, egg yolks, granulated sugar, cornstarch, vanilla extract, and 1/4 teaspoon nutmeg until smooth and no lumps remain.
2. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens to a pudding-like consistency, about 8–10 minutes. Tip: Don’t walk away—custard can scorch quickly!
3. Immediately remove the saucepan from the heat and pour the custard into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until completely chilled, at least 1 hour or up to overnight.
4. While the custard chills, place the heavy whipping cream and powdered sugar in a large mixing bowl. Using an electric mixer on high speed, whip until stiff peaks form, about 3–4 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes first for faster, fluffier whipped cream.
5. In a trifle dish or large glass bowl, layer half of the gingerbread cubes evenly across the bottom.
6. Spoon half of the chilled eggnog custard over the gingerbread layer, spreading it gently with a spatula.
7. Top the custard with half of the whipped cream, spreading it into an even layer.
8. Repeat the layers with the remaining gingerbread, custard, and whipped cream.
9. Sprinkle the crushed gingersnap cookies and a light dusting of nutmeg over the top for garnish. Tip: Assemble just before serving to keep the gingerbread from getting too soggy.
10. Cover and refrigerate the trifle for at least 30 minutes to let the flavors meld before serving.
You’ll love the contrast of soft, spiced gingerbread against the silky custard and airy whipped cream—each spoonful is a cozy hug. Yes, it’s a showstopper served straight from the trifle bowl, but try scooping it into individual mason jars for a portable holiday treat that’ll have everyone asking for seconds.
Caramelized Fig and Honey Trifle
Venture into dessert bliss with a trifle that’s so good, it might just upstage your holiday centerpiece. This caramelized fig and honey number is like a cozy hug in a bowl—sweet, luscious, and ridiculously easy to throw together when you’re craving something fancy without the fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound fresh figs, stems removed and quartered (or substitute dried figs, soaked in warm water for 10 minutes)
– 1/4 cup honey (adjust to taste for sweetness)
– 2 tablespoons unsalted butter (or use coconut oil for a dairy-free twist)
– 1 teaspoon vanilla extract (pure vanilla for best flavor)
– 1/4 teaspoon ground cinnamon (optional, but adds a warm kick)
– 1 (14-ounce) package pound cake, cut into 1-inch cubes (store-bought or homemade)
– 2 cups heavy cream, chilled (whipping cream works too)
– 1/4 cup powdered sugar (sift to avoid lumps)
– 1/2 cup toasted sliced almonds (or swap with pecans for a nutty crunch)
Instructions
1. In a large skillet over medium heat, melt 2 tablespoons unsalted butter until it bubbles lightly, about 1 minute.
2. Add 1 pound quartered fresh figs to the skillet and cook, stirring occasionally, until they soften and release juices, about 5 minutes.
3. Pour 1/4 cup honey and 1 teaspoon vanilla extract over the figs, stirring to coat evenly, and cook for another 3–4 minutes until the mixture thickens and caramelizes slightly. Tip: Keep an eye on the heat to prevent burning—if it bubbles too vigorously, reduce to medium-low.
4. Remove the skillet from heat, stir in 1/4 teaspoon ground cinnamon if using, and let the fig mixture cool to room temperature, about 10 minutes.
5. While the figs cool, place 2 cups chilled heavy cream and 1/4 cup powdered sugar in a large mixing bowl and whip with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes. Tip: Chill your bowl and beaters beforehand for faster, fluffier whipped cream.
6. In a trifle dish or large glass bowl, layer half of the 1-inch pound cake cubes evenly on the bottom.
7. Spoon half of the cooled caramelized fig mixture over the pound cake layer, spreading it gently with a spatula.
8. Top the fig layer with half of the whipped cream, smoothing it out with the back of a spoon.
9. Repeat the layers with the remaining pound cake cubes, fig mixture, and whipped cream.
10. Sprinkle 1/2 cup toasted sliced almonds evenly over the top of the trifle. Tip: Toast the almonds in a dry skillet over medium heat for 2–3 minutes until fragrant and golden for extra crunch.
11. Cover the trifle with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld.
The result is a dreamy, layered masterpiece with tender figs that melt into the cake, balanced by clouds of whipped cream and a nutty finish. Serve it chilled in individual glasses for a fancy touch, or dig right into the bowl—it’s so decadent, no one will judge!
Pumpkin Tiramisu Trifle
Unbelievably, just when you thought pumpkin spice season had peaked, this dessert crashes the party like a caffeinated cousin at Thanksgiving. Pumpkin Tiramisu Trifle is the glorious, no-fuss mashup that lets you skip the layering fuss of a traditional tiramisu and dive spoon-first into creamy, spiced bliss. Consider it your permission slip to eat dessert first—we won’t tell.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– 8 oz mascarpone cheese, softened at room temperature for 30 minutes
– 1 cup heavy whipping cream, cold
– 1/2 cup granulated sugar
– 1 tsp pumpkin pie spice
– 1 tsp pure vanilla extract
– 24 ladyfinger cookies (savoiardi)
– 1 cup strong brewed coffee or espresso, cooled to room temperature
– Unsweetened cocoa powder, for dusting
Instructions
1. In a large mixing bowl, combine the pumpkin puree, softened mascarpone, and granulated sugar.
2. Using a hand mixer on medium speed, beat the mixture for 2 minutes until smooth and fully incorporated.
3. In a separate chilled bowl, pour the cold heavy whipping cream.
4. Add the pumpkin pie spice and vanilla extract to the cream.
5. Whip the cream mixture on high speed for 3–4 minutes until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for faster whipping.
6. Gently fold the whipped cream into the pumpkin-mascarpone mixture using a rubber spatula until no white streaks remain.
7. Pour the cooled coffee into a shallow dish.
8. Quickly dip each ladyfinger cookie into the coffee for 2–3 seconds per side—just enough to moisten without becoming soggy.
9. Arrange a single layer of dipped ladyfingers in the bottom of a trifle dish or large glass bowl.
10. Spread half of the pumpkin cream mixture evenly over the ladyfinger layer.
11. Repeat with another layer of dipped ladyfingers.
12. Top with the remaining pumpkin cream, spreading it smoothly to the edges.
13. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Tip: This chilling time allows the flavors to meld and the cookies to soften perfectly.
14. Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Tip: For a decorative touch, place a stencil (like a leaf cutout) on the trifle before dusting, then carefully remove it.
A cloud-like texture meets the warm hug of pumpkin spice in every spoonful, with the coffee-kissed ladyfingers adding just the right amount of gentle structure. Serve it straight from the trifle dish at your holiday table, or portion it into individual mason jars for a grab-and-go treat that’ll make you the hero of any potluck.
Spiced Apple Cider Trifle
Hark! The holiday season is upon us, and your dessert table is probably screaming for something that doesn’t involve another batch of cookies. Enter this glorious, spiced-up twist on a classic trifle, where tender cake, boozy apples, and creamy custard collide in a festive symphony you’ll want to eat with a shovel.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (16 oz) store-bought pound cake loaf, cut into 1-inch cubes (or bake your own for extra bragging rights)
– 4 large Granny Smith apples, peeled, cored, and diced into 1/2-inch pieces (their tartness is key!)
– 2 cups apple cider (the good, unfiltered stuff)
– 1/2 cup packed light brown sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 2 tbsp unsalted butter
– 1 (3.4 oz) box instant vanilla pudding mix
– 2 cups cold whole milk (for maximum creaminess)
– 1 cup heavy whipping cream
– 2 tbsp granulated sugar
– 1 tsp pure vanilla extract
Instructions
1. In a large saucepan over medium-high heat, combine the diced apples, apple cider, brown sugar, cinnamon, nutmeg, and cloves. Bring the mixture to a simmer, stirring occasionally.
2. Reduce the heat to medium-low and let the apples cook, uncovered, for 15-20 minutes, or until the apples are fork-tender and the liquid has reduced to a thick, syrupy glaze. (Tip: Stir every 5 minutes to prevent sticking and ensure even cooking.)
3. Remove the saucepan from the heat and stir in the 2 tablespoons of unsalted butter until fully melted and incorporated. Set the spiced apple mixture aside to cool completely, about 30 minutes.
4. While the apples cool, prepare the custard. In a large mixing bowl, whisk together the instant vanilla pudding mix and the 2 cups of cold whole milk for 2 full minutes, until thick and smooth. (Tip: Using a hand mixer on low speed for 1 minute can prevent lumps.)
5. In a separate chilled bowl, combine the heavy whipping cream, granulated sugar, and vanilla extract. Whip with an electric mixer on medium-high speed for 3-4 minutes, until stiff peaks form. (Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for faster, fluffier whipped cream.)
6. Gently fold the whipped cream into the prepared pudding until no white streaks remain, creating a light, fluffy custard.
7. Begin assembling the trifle in a large glass bowl (at least 3 quarts). Place one-third of the pound cake cubes in an even layer at the bottom.
8. Spoon one-third of the cooled spiced apple mixture (including the syrup) evenly over the cake layer.
9. Spread one-third of the custard mixture over the apples, smoothing it to the edges.
10. Repeat the layering process two more times: cake, apples, custard, ending with a final layer of custard on top.
11. Cover the trifle tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to soften.
Eagerly dig into layers that transform from distinct to deliciously cohesive overnight. The cake becomes blissfully soggy with spiced cider syrup, while the custard stays cloud-light against the soft, fragrant apples. For a show-stopping presentation, serve it in individual mason jars and top with a sprinkle of cinnamon or a drizzle of caramel right before your guests arrive.
Maple Bourbon Pumpkin Trifle
Just when you thought pumpkin season couldn’t get any better, we’re throwing bourbon and maple syrup into the mix for a dessert that’s basically a hug in a bowl. This Maple Bourbon Pumpkin Trifle is the ultimate showstopper for your holiday table—layers of spiced cake, creamy pumpkin filling, and a boozy kick that’ll make you the star of any gathering. Trust me, it’s so good, you might just forget to share!
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 box (15.25 oz) spice cake mix, plus ingredients listed on box (typically eggs, oil, water)
– 1 can (15 oz) pumpkin puree, not pumpkin pie filling
– 1 cup (8 oz) cream cheese, softened at room temperature
– 1 cup (240 ml) heavy whipping cream
– 1/2 cup (120 ml) pure maple syrup, grade A for best flavor
– 1/4 cup (60 ml) bourbon, such as Maker’s Mark or your favorite brand
– 1 tsp (5 ml) vanilla extract
– 1/2 tsp (2.5 ml) ground cinnamon, or adjust to taste
– Pinch of salt, to balance sweetness
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan lightly with cooking spray or butter.
2. Prepare the spice cake mix according to package directions, using the eggs, oil, and water as specified, then pour the batter into the prepared pan.
3. Bake the cake for 22-25 minutes, or until a toothpick inserted into the center comes out clean—avoid overbaking to keep it moist.
4. Let the cake cool completely in the pan on a wire rack for about 1 hour, then crumble it into bite-sized pieces using your hands or a fork.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add the pumpkin puree, maple syrup, bourbon, vanilla extract, ground cinnamon, and salt to the cream cheese, then mix on low speed until fully combined and no streaks remain.
7. In a separate chilled bowl, whip the heavy whipping cream with the electric mixer on high speed until stiff peaks form, about 3-4 minutes—tip: chill the bowl and beaters first for best results.
8. Gently fold the whipped cream into the pumpkin mixture using a spatula until just incorporated, being careful not to deflate the cream.
9. In a trifle dish or large glass bowl, layer half of the crumbled cake pieces evenly on the bottom.
10. Spread half of the pumpkin cream mixture over the cake layer, smoothing it with the back of a spoon.
11. Repeat the layers with the remaining cake pieces and pumpkin cream, ending with a creamy top layer.
12. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to soften—tip: this step is key for the perfect texture.
13. Before serving, garnish with a drizzle of extra maple syrup or a sprinkle of cinnamon if desired.
Every spoonful of this trifle delivers a dreamy contrast of moist, spiced cake and silky pumpkin cream, with the bourbon adding a warm, grown-up twist that’s not too overpowering. For a festive touch, serve it in individual mason jars or top with candied pecans for extra crunch—it’s so decadent, your guests might just ask for the recipe before they leave!
Chocolate Pumpkin Mousse Trifle
Let’s be real: the holidays are basically a marathon of eating, and this Chocolate Pumpkin Mousse Trifle is the decadent, no-fuss dessert you deserve after all that effort. It’s like pumpkin pie and chocolate mousse had a glorious, layered love child that’s ready to party in under an hour—no fancy skills required, just a spoon and a dream.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15-ounce) can pumpkin puree (not pumpkin pie filling, or your dessert will be too sweet)
– 1 (3.4-ounce) box instant chocolate pudding mix
– 2 cups cold whole milk (for the richest texture, or 2% works in a pinch)
– 1 (8-ounce) container whipped topping, thawed (like Cool Whip, or swap with homemade whipped cream for a fresher taste)
– 1 teaspoon pumpkin pie spice (adjust to taste if you’re a spice fiend)
– 1/4 cup granulated sugar (optional, since the pudding adds sweetness)
– 1 (14-ounce) package chocolate cake cubes or crumbled chocolate pound cake (store-bought saves time, or bake a 9-inch round chocolate cake and cube it yourself)
– Chocolate shavings or crushed cookies for garnish (optional, but highly recommended for extra crunch)
Instructions
1. In a large mixing bowl, whisk together the pumpkin puree, pumpkin pie spice, and granulated sugar (if using) until completely smooth and no lumps remain.
2. In a separate medium bowl, combine the instant chocolate pudding mix and cold milk, whisking vigorously for 2 minutes until thickened—don’t stop early, or it won’t set properly!
3. Gently fold the whipped topping into the pumpkin mixture using a spatula until evenly incorporated, being careful not to deflate the air for a light mousse.
4. In a trifle dish or large glass bowl, layer half of the chocolate cake cubes evenly across the bottom to create a sturdy base.
5. Spoon half of the pumpkin mousse over the cake layer, spreading it smoothly with the back of a spoon to cover all gaps.
6. Pour half of the chocolate pudding over the pumpkin layer, spreading it gently to avoid mixing the layers.
7. Repeat the layering sequence with the remaining cake cubes, pumpkin mousse, and chocolate pudding.
8. Cover the trifle with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the pudding to firm up.
9. Just before serving, top with chocolate shavings or crushed cookies for a decorative finish.
10. Serve chilled with a large spoon, digging deep to get all the layers in one bite.
Rich and creamy with a hint of warm spice, this trifle boasts a dreamy texture that’s both light and indulgent—the chocolate pudding adds a silky contrast to the fluffy pumpkin mousse. For a festive twist, layer it in individual mason jars for easy grab-and-go servings at holiday gatherings, or sprinkle extra pumpkin pie spice on top for a cozy aroma that’ll have everyone asking for seconds.
Pecan Pie Trifle with Whipped Cream
Let’s be honest: pecan pie is a holiday rockstar, but sometimes you want to ditch the fork-and-plate formality for something you can scoop straight from the bowl with a spoon. This Pecan Pie Trifle with Whipped Cream is that glorious mash-up—all the buttery, caramel-kissed goodness of the classic, layered into a show-stopping, no-fuss dessert that’s basically a party in a glass.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (9-inch) store-bought pie crust, thawed if frozen (or homemade, you overachiever!)
– 1 cup light corn syrup
– 1 cup packed light brown sugar
– 3 large eggs, at room temperature
– 2 tablespoons unsalted butter, melted and slightly cooled
– 1 teaspoon pure vanilla extract
– ¼ teaspoon salt
– 2 cups pecan halves, roughly chopped (toast them for extra crunch!)
– 2 cups heavy whipping cream, very cold
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract for the cream
Instructions
1. Preheat your oven to 350°F (175°C).
2. Unroll the pie crust and press it into a 9-inch pie dish; prick the bottom all over with a fork to prevent puffing.
3. Blind bake the crust: line it with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes until lightly golden.
4. While the crust bakes, whisk together the corn syrup, brown sugar, eggs, melted butter, 1 teaspoon vanilla extract, and salt in a large bowl until completely smooth.
5. Stir the chopped pecans into the filling mixture until evenly coated.
6. Remove the crust from the oven, carefully lift out the parchment and weights, and pour the pecan filling directly into the hot crust.
7. Return the pie to the oven and bake at 350°F for 30–35 minutes, until the filling is set and slightly puffed at the edges (a toothpick inserted near the center should come out clean).
8. Let the pie cool completely on a wire rack, about 2 hours, then refrigerate for at least 1 hour to firm up.
9. Make the whipped cream: in a chilled bowl, beat the heavy cream, granulated sugar, and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form, about 3–4 minutes (don’t overbeat or you’ll get butter!).
10. Assemble the trifle: crumble the chilled pecan pie into bite-sized pieces. In a large trifle bowl or individual glasses, layer half the pie crumbles, then half the whipped cream; repeat with the remaining layers.
11. Garnish the top with a few extra pecan halves if desired.
12. Serve immediately, or chill for up to 1 hour before serving for the best texture.
Vibrant and utterly indulgent, this trifle delivers a dreamy contrast of creamy, airy whipped cream against the rich, sticky-sweet pecan pie crumbles. For a festive twist, drizzle each layer with a little bourbon caramel sauce or sprinkle with flaky sea salt just before serving—it’s guaranteed to steal the spotlight at any gathering!
Caramel Apple Pie Trifle
Brace yourself, dessert lovers, because we’re about to turn your holiday table into a caramel-drenched, apple-packed wonderland. This Caramel Apple Pie Trifle is the glorious mash-up your sweet tooth has been dreaming of—layers of spiced apples, buttery crumble, and velvety cream that’s basically a hug in a bowl. Trust me, it’s so good, you might just forget to share.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 4 large Granny Smith apples, peeled and diced (about 4 cups)
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
– 1 cup all-purpose flour
– 1/2 cup old-fashioned rolled oats
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup store-bought caramel sauce, plus extra for drizzling
– 1 (14 oz) store-bought pound cake, cut into 1-inch cubes
Instructions
1. Preheat your oven to 375°F and grease a baking sheet lightly with butter or cooking spray.
2. In a large bowl, toss the diced apples with granulated sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
3. Spread the apple mixture in a single layer on the prepared baking sheet and bake for 20–25 minutes, stirring halfway, until the apples are tender and slightly caramelized at the edges.
4. While the apples bake, make the crumble: in a medium bowl, combine flour, oats, and brown sugar, then use your fingers or a pastry cutter to work in the cold butter until the mixture resembles coarse crumbs.
5. Spread the crumble mixture on a separate baking sheet and bake at 375°F for 10–12 minutes, until golden brown and crisp, then let it cool completely.
6. In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
7. To assemble, layer half of the pound cake cubes in the bottom of a large trifle dish or glass bowl, then drizzle with 1/2 cup of caramel sauce.
8. Spoon half of the baked apples over the cake layer, followed by half of the whipped cream, spreading it gently with a spatula.
9. Sprinkle half of the cooled crumble evenly over the cream, then repeat the layers with the remaining cake, caramel sauce, apples, whipped cream, and crumble.
10. Drizzle the top with extra caramel sauce just before serving for a glossy finish.
Ready to dig in? This trifle is a textural dream—creamy, crunchy, and gooey all at once, with warm spices that’ll make your kitchen smell like a bakery. Serve it in individual jars for a cute, grab-and-go treat at your next gathering, or just grab a spoon and attack the bowl directly (no judgment here!).
Pumpkin Cheesecake Trifle with Gingersnap Crumbles
Tired of the same old pumpkin pie? This pumpkin cheesecake trifle with gingersnap crumbles is the dessert mashup you didn’t know you needed—a creamy, spiced, crunchy masterpiece that’s basically a party in a bowl. It’s the kind of treat that’ll have your guests asking for the recipe before they’ve even finished their first bite.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– 2 (8 oz) packages cream cheese, softened to room temperature
– 1 cup powdered sugar
– 1 teaspoon pumpkin pie spice
– 1 teaspoon vanilla extract
– 2 cups heavy whipping cream
– 1 (14 oz) package gingersnap cookies, crushed into coarse crumbs (about 2 cups)
– Optional: extra gingersnap crumbs or whipped cream for garnish
Instructions
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and fluffy.
2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese, then beat on low speed for 1 minute until fully combined—scrape down the sides of the bowl halfway through to ensure no lumps remain.
3. In a separate chilled bowl, whip the heavy whipping cream with an electric mixer on high speed for 3–4 minutes until stiff peaks form; a pro tip is to chill your bowl and beaters in the freezer for 10 minutes beforehand for faster whipping.
4. Gently fold the whipped cream into the pumpkin mixture using a spatula until just combined, being careful not to overmix to keep it light and airy.
5. In a trifle dish or large glass bowl, spread a layer of the pumpkin cheesecake mixture, about 1 inch thick.
6. Sprinkle a generous layer of crushed gingersnap crumbs evenly over the pumpkin mixture.
7. Repeat the layers—pumpkin cheesecake mixture then gingersnap crumbs—until all ingredients are used, ending with a final sprinkle of crumbs on top.
8. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the crumbs to soften slightly for the perfect texture.
Just imagine digging into those creamy, spiced layers with a satisfying crunch from the gingersnaps—it’s like autumn in every spoonful. Serve it chilled in individual glasses for a fancy touch, or let everyone scoop straight from the bowl for a more casual, shareable vibe.
Summary
Gathering these 18 cozy fall trifle recipes offers a delightful way to savor the season’s flavors. From spiced apples to pumpkin delights, there’s a perfect treat for every autumn gathering. We hope you find inspiration to create something special in your kitchen! Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the fall baking joy.
