Looking for something besides the trusty old pumpkin pie this year? These are so delicious and so super easy to make. They look adorable in those cute little glasses too. There is something about little servings that I find so appealing. I got these glasses from Pier 1 and I tote them out as often as humanly possible. I made these last year because I didn’t feel like making pie. Yep, there’s the lazy in me coming out again. They were such a huge hit, I am absolutely making them again. We have a tradition of sitting around the table early in the morning, drinking coffee and putting together “pickies” and this is something that I can include Nina in. She loves to help and feel a part of something. That’s such a huge part of making the holiday special.
Pumpkin Biscoff Cheesecake Parfaits
12 Biscoff Cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
1 container Philadelphia Ready to Eat Cheescake Filling
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided
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 of crust.
2. In a large bowl with an electric mixer, combine pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping until there are no streaks.
4. To Assemble the Trifles: Pipe or spoon a layer of cheesecake filling onto the Biscoff crust followed by a layer of pumpkin. Repeat layers until your trifle reaches the top of your glass or jar.
5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Biscoff cookie crumbs and an extra cookie for scooping.
Enjoy! Happy Thanksgiving!
Adapted from the amazing Jamie at My Baking Addiction