Ingredients
- 1 angel food cake homemade or store bought, cut into 1 inch cubes
- 12 oz. cool whip
- 16 oz. cream cheese
- 15 oz. pumpkin puree
- 3/4 cup brown sugar
- 1 tsp. vanilla extract
- 2 tsp. pumpkin pie spice
Instructions
- In a large mixing bowl, beat the cream cheese until smooth
- Add the pumpkin puree, brown sugar, vanilla, and pumpkin pie spice. Mix until well combined
- To assemble, add half of the cake pieces to the bottom of your trifle bowl
- Top with a layer of half of the pumpkin cheesecake mixture
- Top with half of the cool whip for the next layer
- Repeat these layers once more
- Sprinkle pumpkin pie spice over top
- Chill for 1 to 2 hours, or until ready to serve
Notes
Storage: Store covered with plastic wrap in the refrigerator for up to 3 days.
