Pumpkin Toffee Trifle

Name: Pumpkin Toffee Trifle
Ingredients: 2 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 1 can (15 ounces) solid-pack pumpkin; 2 tablespoons ground cinnamon; 2 teaspoons ground nutmeg; 1/2 teaspoon ground cloves; 2 teaspoons vanilla extract; 1 carton (16 ounces) frozen whipped topping, thawed; 1 package (11.3 ounces) toffee shortbread cookies, broken into pieces; 1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed; 1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided; 1 cup milk chocolate English toffee bits, divided

12 ingredients

2 steps

Ingredients

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed
1 package (11.3 ounces) toffee shortbread cookies, broken into pieces
1 package (5-1/4 ounces) thin ginger cookies, coarsely crushed
1/2 cup plus 2 tablespoons hot caramel ice cream topping, divided
1 cup milk chocolate English toffee bits, divided

Directions

1

Beat cream cheese and sugar until blended; beat in pumpkin and spices and set aside. In another bowl, stir vanilla into whipped topping.
2

In a 4-qt. glass bowl, layer half of each of the following: shortbread cookies, pumpkin mixture and ginger cookies. Drizzle with 1/4 cup caramel topping; top with half of the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.